French’s sent me some of their Crunch Time EntrĂ©es to try out. My favorite was the buffalo chicken flavor, since I love hot sauce and all things spicy.
The Crunch Time EntrĂ©es come with the breading and sauce. You will also needÂ an egg (lightly beaten), 2 tablespoons of flour (add to the breading), and 1.5 pounds of chicken breast (cut into strips).
The three steps are easy: coat it, bake it, and top it.
I used chickenÂ tenderloins that I cut into two. I wanted them to be about the size of chicken nuggets, so they’d be more appealing to Baby J (the boy loves chicken nuggets).
Also, in the photos below, I’ve halved the recipe. Hubby is still away for Navy training, so it’s just Baby J and I. Half of the bread crumbs and half of the sauce went into jars that I refrigerated (well, the sauce, not the crumbs) for a later meal.
Finally, I left the sauce off a few of the chicken pieces, because I knew the buffalo sauce would probably be too hot for Baby J.
Simple, isn’t it? It was delicious too. Yes, I like to cook from scratch, but I like the idea of keeping a couple ofÂ Crunch Time EntrĂ©es in the pantry to have on hand for last-minute meals.
What side should I pair my buffalo chicken with?