BUFFALO CHICKEN STRIPS
PRESSURE COOKER RECIPE
After seeing the tens of thousands of page views my pressure cooker recipes receive, I decided to go back to my Bob Warden's Great Food Fast Cookbook and try another one. This Buffalo Chicken Strips recipe is easy and delivers some great tasting chicken. I added a lot more hot sauce than the recipe calls for to kick up the heat level. Was very happy that the chicken remained moist but the flour clumped up a bit.
Highly recommend the Bob Warden cookbook which you can purchase online;
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| BUFFALO CHICKEN STRIPS AS SHOWN IN THE BOB WARDEN COOKBOOK |
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| SIMPLE RECIPE WITH BASIC PANTRY INGREDIENTS |
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| FLOUR SEASONED WITH LOTS OF SALT AND PEPPER |
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| BONELESS-SKINLESS CHICKEN STRIPS |
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| THIS IS ALL YOU NEED TO MAKE THE MEAL |
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| MELT 6 TABLESPOONS OF BUTTER IN PRESSURE COOKER |
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| COAT CHICKEN STRIPS IN SEASONED FLOUR |
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| CHICKEN IS READY TO GO INTO THE POT |
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| BROWN CHICKEN ON BOTH SIDES IN BUTTER |
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| BOTH SIDES OF CHICKEN BROWNED AND READY TO GO |
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| ADD THE HOT SAUCE |
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| PRESSURE COOK ON HIGH SETTING FOR 6 MINUTES |
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| RELEASE THE PRESSURE AND STEAM |
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| CHICKEN IS FINISHED COOKING |
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| ADD THE CORNSTARCH AND WATER MIXTURE AND STIR - LET THICKEN |
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| THE CHICKEN IS FINISHED |
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| SERVED WITH CELERY AND RANCH DRESSING |
