SKINNY BUFFALO CHICKEN STRIPS
Quick and easy - these buffalo chicken strips are spicy and delicious! I like to serve them with my homemade skinny blue cheese dressing and celery sticks on the side for a hot and spicy appetizer.
Provided by Gina
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
- Season chicken with spices and toss to evenly coat the chicken.
- Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
- Set aside; repeat with remaining oil and chicken.
- Pour the hot sauce over the chicken tossing well.
- Serve with celery sticks and blue cheese dressing if desired.
Nutrition Facts : ServingSize 2 strips, Calories 111 kcal, Carbohydrate 2 g, Protein 21 g, Fat 2 g, Cholesterol 43 mg, Sodium 640 mg, Fiber 1 g
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
LOW FAT BUFFALO CHICKEN TENDERS W/ BLUE CHEESE DIP
Using the lean chicken tender reduced the amuont of fat, as does baking the chicken instead of frying. The blue cheese dip is lower in fat and calories, so this is guilt free snacking! Taken from the Heart Healthy cookbook. Note: prep time includes marinate/refrigeration time. Note: After making these many times, I have found that it is much easier to cook them on the George Foreman after marinading. I'm sure pan frying would work as well. Experiment and enjoy!
Provided by jonesies
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine the hot sauce, paprika and ground pepper in a small bowl; brush on all surfaces of chicken.
- Place chicken in greased 11 x 7 inch baking pan.
- Cover; marinate in refrigerator for 30 minutes.
- Bake, uncovered, about 15 minutes or until chicken is no longer pink in the center.
- Combine blue cheese dressing, sour cream and blue cheese in small serving bowl.
- Serve chicken with dip and celery/carrot sticks.
Nutrition Facts : Calories 107.9, Fat 2.5, SaturatedFat 1.2, Cholesterol 37.9, Sodium 360.1, Carbohydrate 6.6, Fiber 1.2, Sugar 2.8, Protein 14.4
LOW-FAT BUFFALO CHICKEN STRIPS
Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!
Provided by Kim S.
Categories Chicken Breast
Time 29m
Yield 9 tenders, 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Rinse chicken strips, lay on paper towels to dry.
- Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
- Lay on sprayed baking sheet (or parchment covered baking sheet).
- Bake for 17 minutes at 400 degrees.
- You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.
BUFFALO CHICKEN STRIPS
Easier to eat than wings, but with the same zing! These are pretty mild, so if you like it hot, you might want to adjust the hot sauce and cayenne.
Provided by CookinMamaof3
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
- Refrigerate chicken 60 to 90 minutes.
- Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
- Heat oil to 375.
- Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
- Add sauce mixture and stir.
- Serve with Ranch dressing.
Nutrition Facts : Calories 291.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 98.9, Sodium 676.9, Carbohydrate 12.5, Fiber 0.6, Sugar 0.3, Protein 29.1
LOW-FAT FRIED CHICKEN STRIPS
These chicken strips are from Cooking Light Magazine's recipe-"Fried Chicken Salad". My kids did not care to much for all of it together as a salad, but we all love the chicken strips. I always double the recipe and freeze half for another time. They are simply delicious. I won't buy another pre-frozen manufactured chicken nugget or strip again.
Provided by lisar
Categories Spreads
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a shallow dish, and set aside.
- Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
- Remove the chicken and discard the marinade.
- Pour olive oil in skillet to just barely covering the entire bottom of the pan.
- Heat oil over medium heat.
- Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
- Add chicken to the pan, and cook 3 minutes on each side or until done.
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
BUFFALO CHICKEN STRIPS
An easy-to-do Buffalo chicken recipe that is less fattening than traditional Buffalo wings. I bought a package of the seasoning mix and wanted to try something different. So I modified a favorite boneless chicken strip recipe and used the Buffalo seasoning instead.
Provided by LisaMR12
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Put seasoning mix in a plastic bag. Add chicken and shake to coat.
- Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
- Serve with dressing on the side.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 16 g, Cholesterol 71.6 mg, Fat 20.6 g, Protein 25.5 g, SaturatedFat 4.4 g, Sodium 789.3 mg, Sugar 3.2 g
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