Buffalo Style Chicken Fingers

I used a package of chicken tenderloins so they were already cut in strips for me but obviously you could cut breasts into smaller pieces.

I combined flour, corn meal, garlic powder, and oregano in one large bowl. So, my first step was to dip the chicken in that bowl.

Next, I dipped the chicken in Frank's Red Hot Sauce and coated it fully. I wondered later if they could have been even better with a butter/hot sauce mixture for this step. (I do not like hot/buffalo anything so this step for my chicken was milk.)

I combined seasoned bread crumbs, parmesan cheese, and more garlic powder into another large bowl. The last step was to dip the chicken in this mixture.

I baked them at 400 degrees for about 16 minutes. You could flip them over halfway through but I skipped that step.

Bruschetta

* 2 14 oz. cans artichoke hearts, drained and chopped

* 2 ripe medium plum tomatoes, diced

* 1/2c. chopped red onion

* 1/2c. grated Pecorino Romano cheese

* 1/4c. mayonnaise

* salt and pepper to taste

* 1 baguette, sliced and toasted

Combine all ingredients and serve over toasted bread slices. 

You can also top the slices with bruschetta and broil on a baking sheet for 2-3 minutes or until browned.

Crock Pot Spicy Chicken Sandwiches

Buffalo Chicken Sandwiches 

• Chicken Breasts (4 - ?) .  Go with your gut on this.  I used 4 breasts and it made enough for 8+ sandwiches
• 1/2 - 1 bottle Frank's Buffalo Wing sauce. 
• 1 packet dry Ranch dressing mix
• Hoagie buns
• Cheese
• Ranch dressing for topping

Put the chicken in the crock pot and cover with the wing sauce and ranch

Cook on low for 6 - 8 hours. Shred.

 Top with a little more sauce if your saucy heart desires.

 Serve with toasted hoagie buns, extra sauce, cheese and the buffalo wing dipping dressing of your choice.

SHAKE 'N BAKE "E-Z Buffalo Wings"

SHAKE 'N BAKE "E-Z Buffalo Wings"

prep time 10 min

total time 25 min

makes 4 servings

What You Need!

1/2 tsp. ground red pepper (cayenne)

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 lb. boneless skinless chicken breasts, cut into 20 strips

2 Tbsp. hot pepper sauce

1/2 cup KRAFT Ranch Dressing

Make It!

HEAT oven to 400ºF.

ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.

BAKE 15 min. or until chicken is done.

TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

5-Layer Mexican Dip

5-Layer Mexican Dip

prep time 10 min

total time 3 hr 10 min

makes 4 cups or 32 servings, 2 Tbsp. each

recipe by: kraft

What You Need!

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Make It!

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.