The Wingman Recipe
No bones about it! A hearty temptation for salad lovers. Breaded chicken tenders tossed in your choice of wing sauce, fresh mixed greens, tomatoes, green onions, fried tortilla strips and plenty of mixed cheese. Served with your choice of dressing.
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Ingredients
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Breaded Chicken Tenders
Wing Sauce (choose one — Buffalo shown)
Salad
Dressing & Finish
Method
Breaded Chicken Tenders
- 1
Marinate
Place chicken tenderloins in a shallow bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes to tenderize and help the coating adhere.
- 2
Prepare Breading
In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.
- 3
Egg Wash
In a separate shallow bowl beat the 2 eggs until smooth.
- 4
Coat and Rest
Remove chicken from buttermilk, letting excess drip off. Dredge each tender first in the flour mixture, then dip in the beaten eggs, then back into the flour mixture pressing lightly to ensure an even, thick coating. Place coated tenders on a rack and let rest 5–10 minutes to set the crust.
- 5
Fry
In a heavy skillet or shallow pan, pour vegetable oil to about 1/2" depth and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles when dropped in. Fry tenders in batches so they don’t overcrowd the pan, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or clean rack to drain.
Wing Sauce (Buffalo)
- 6
In a small saucepan over low heat, melt the 2 tablespoons butter. Whisk in the 1/2 cup hot sauce, 1 teaspoon honey and 1/2 teaspoon apple cider vinegar until smooth and just warmed through. Remove from heat.
- 7
Place the drained fried chicken tenders in a large bowl. Pour the warmed sauce over the tenders and toss gently to coat evenly. Taste and adjust—add more honey for sweetness or more hot sauce for heat. Keep warm while assembling the salad.
Salad Assembly
- 8
In a large bowl combine 5 cups mixed salad greens, halved cherry tomatoes, and sliced green onions. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; toss gently to coat.
- 9
Divide the dressed greens between 2 serving plates or bowls (see Servings). Sprinkle 1/2 cup mixed shredded cheese on each salad base (total 1 cup used).
- 10
Arrange the sauced chicken tenders on top of the greens — about 4–5 tenders per plate depending on size. Sprinkle the remaining shredded cheese over the top if you prefer more cheese.
- 11
Scatter 3/8 cup (half of 3/4 cup total) fried tortilla strips across each salad for crunch.
- 12
Serve each salad with 1/4 cup ranch or blue cheese dressing on the side for dipping or drizzling and optional lime wedges. Offer additional wing sauce or dressing at the table.