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
WW 6 PT. BUFFALO CHICKEN STRIPS
I CORRECTED MY TYPO! I had originally mistakingly listed 2 teaspoons of salt for this recipe, instead of 1/2 teaspoon. The funny thing is, I don't usually even use salt! :) This is a great replacement to the high fat and calories found in hot wings. Tasty, low fat and easy to make. The fibre content of these is incredibly high, which is great for your health. Serve these in a wrap with crisp, fresh lettuce or with anything else that sounds good with hot strips. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
- In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
- In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
- In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
- Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.
BOURBON-MARINATED BUFFALO CHICKEN STRIPS WITH MAYTAG BLUE DIP
"Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It's best to use natural, high quality chicken. The Maytag dip can be made up to 4 days ahead of time, but definitely start this dish at least a day ahead of time to let the chicken marinate. Serves 4 as a main dish, 8-12 as an appetizer." I believe this recipe was given to my by a member of Cook's Talk, but I can't remember whom. It took me three weeks to find my precious paper copy, so I've transcribed it here for safekeeping. It's good stuff.
Provided by skat5762
Categories Chicken
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
- Trim and discard any visible fat on the chicken thighs.
- Cut each lengthwise into 5-6 strips.
- Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
- Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
- Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
- Add the scallions, parsley and dill and process again briefly.
- Add the remaining cheese and process very briefly (the dip should be slightly chunky), remove from the food processor, and season to taste with salt, pepper, and cayenne.
- Wrap well and refrigerate up to four days.
- Make the sauce: In a small saucepan, whisk together all of the ingredients.
- Heat while whisking constantly until the mixture comes to a boil.
- The sauce should be smooth and slightly thickened.
- Remove from the heat and keep warm.
- Finish the dish: Heat the oven to 250 degrees.
- Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
- Heat the oil to 365 degrees or until the oil shimmers.
- Meanwhile, drain the chicken well and pat it dry on paper towel.
- s Season with the pepper, then dredge each piece in flour, shaking off any excess.
- Carefully fry the chicken in batches until golden brown, about 7 minutes.
- Remove from the oil and drain on paper towels while frying the remaining chicken.
- When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
- Spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
- Serve immediately with the dip and vegetables.
Nutrition Facts : Calories 1056, Fat 42.6, SaturatedFat 18.4, Cholesterol 254.6, Sodium 2689.1, Carbohydrate 91.4, Fiber 4.8, Sugar 6.4, Protein 64.7
AMAZING BUFFALO CHICKEN - WEIGHT WATCHERS
Make and share this Amazing Buffalo Chicken - Weight Watchers recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.
- For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.
- Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
- 4-5 WW points per serving.
BUFFALO CHICKEN STRIPS
This is from the FOOD column of the Weekend magazine dated November 11th'2005. Enjoy! Note: Use boneless and skinless chicken breasts for this.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter on medium flame in a pan.
- Stir in ketchup and hot sauce.
- Remove from heat.
- Cover and keep aside.
- In a medium bowl, whisk together flour, 1 1/2 tsps. salt and 3/4 teaspoons black pepper powder.
- Sprinkle 1/2 cup of the flour mixture evenly on a rimmed baking sheet and keep aside.
- Whisk together 2 eggs and 2 tsps. water in a shallow dish.
- Then dredge chicken in the flour mixture in small batches, shaking off the excess of the mixture.
- Dip the chicken in egg mixture to coat. Shake off excess.
- Dredge the chicken in flour again.
- Place chicken on a sheet sprinkled with flour.
- In a 5 quart saucepan, heat oil to 350F on a deep-fry thermometer(to check if oil is ready, drop a pinch of flour in it; if it sizzles means the oil is ready).
- Add half the quantity of chicken.
- Cook for 6 minutes or until golden brown.
- Transfer onto clean kitchen paper towels to drain off excess oil.
- Likewise, cook the remaining chicken also at 350F in oil and drain on clean kitchen paper napkins.
- Toss chicken strips with the reserved sauce and serve at once.
- Enjoy!
Nutrition Facts : Calories 562.4, Fat 24.5, SaturatedFat 9, Cholesterol 230, Sodium 402.6, Carbohydrate 38.9, Fiber 1.3, Sugar 2.9, Protein 43.8
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
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