BBQ Chipped by Faux Buttermilk a Chicken Tenders Recipe

Do you have a guilty junk food pleasure that you had to give up?  Chocolate doesn't count, lol.  For some of us, it's almost a Basic Food Group all on its own.

So this leaves me with another bag of BBQ chips that are hotter than hot, the latest, "Wise Sweet Heat."  Okay, they did say, "heat" and I should have realized there may be truth in advertising, sometimes it surprises when it is true, so I decided to give it a try.  After coughing, getting teary eyed, and losing the skin on the roof of my mouth, I figured here goes another bag into the garbage, a waste of money and skin.  Not to mention, but I will, a waste of a junk food pleasure.  Au revoir my chippie friends...

Enter a thawing package of Chicken Tenders.  I wondered if I crushed the chips, could I use them as a coating?  I made up a bowl of Faux Buttermilk since I didn't have any buttermilk in the fridge and thought this marinade would cool the heat.



I let the tenders marinate overnight in the fridge.   The next day, drained them, coated with flour then dipped in egg, then bagged and tossed them in the crushed BBQ chips and baked them on parchment paper in a 425F oven for about 30 minutes.  The result:  It pretty much worked;  the Faux Buttermilk and coatings significantly cooled down the heat of the chips.

Are you a food rescuer and reuser or would you toss it out and move on...?

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