BUFFALO CHICKEN STRIPS II
A homemade lower fat dip accompanies these Buffalo-braised chicken strips. Delicious and less unhealthy Buffalo chicken strips than served in many restaurants. Easy!
Provided by KENULIA
Categories Appetizers and Snacks Spicy
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
- To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
- Serve hot chicken with refrigerated dip mix.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 4 g, Cholesterol 33.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 386.7 mg, Sugar 2.6 g
BUFFALO CHICKEN TENDERS
These buffalo chicken tenders get a spicy kick thanks to homemade sauce. They taste like they're from a restaurant, but are so easy to make at home. Blue cheese dipping sauce takes them over the top. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 801mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
BAKED BUFFALO CHICKEN STRIPS
A game day favorite. Full of flavor! Serve with ranch or blue cheese dressing.
Provided by Kattygirl
Categories Appetizers and Snacks Spicy
Time 1h55m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
- Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 10.3 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 3 g, Sodium 1389.6 mg, Sugar 6.6 g
ALL-AMERICAN BUFFALO CHICKEN TENDERS
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
- Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
- In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
- In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.
Nutrition Facts : Calories 549 g, Fat 31 g, Protein 49 g
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#time-to-make #course #preparation #appetizers #lunch #snacks #dietary #low-sodium #low-carb #low-in-something #4-hours-or-less
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