Sunday, 4/17/2011

I made Buffalo Chicken Fries tonight without the carbs, and it turned out better than I expected.  I didn't dredge the chicken in flour; I stuck with just salt and pepper.  For the buffalo sauce, I left out the honey and just used the hot sauce and butter.  The sauce didn't stick to the chicken quite like it does when the chicken is coated in flour, but it stuck enough.  I poured some of the extra sauce into a bowl and used it to dip my chicken fries in.  By the way, this recipe makes far more sauce than you need for the amount of chicken it calls for.  You can easily half the sauce recipe or double the amount of chicken.

For a salad, I combined mixed greens and mushrooms with a chipotle ranch dressing.  I think I am starting to really like mushrooms in my salads.