Reviews & Comments

My family loved it. This one is a keeper. Only I fixed it on the grill, and used original Bisquick also. Making the meat thinner helped with grilling. I dipped it in the wing sauce and egg then into the Bisquick mixture, then refrigerated it for about 1 hour before grilling. How ever pounding with wax paper did not work for me. Just used the mallet.

I have some already made buffalo chicken strips in my refrigerator, and this is inspiring for me to try to bread them into croquettes and serve them over salad. Next time I'll try this actual recipe, as it sounds good and quick. Another reviewer was concerned about the sodium. I'm the opposite, I have a medical condition that needs me to have as much sodium as possible (doctor can't stress "liberal with the salt" enough with me). I do have a suggestion tho. For less sodium, you could try making your own wing sauce and taking care to use unsalted butter -- I believe there are lighter varieties, too. Mix equal parts melted unsalted butter with your favorite hot sauce. I'd even add a little honey to meld nice with the french dressing. I always like a little more control than using pre-made anything -- except Bisquick, of course :)