Bourbon Marinated Buffalo Chicken Strips With Maytag Blue Dip Food

WW 6 PT. BUFFALO CHICKEN STRIPS

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.

STICKY BOURBON BBQ WINGS WITH BLUE CHEESE DIP

Steps:

• Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
• Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
• Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
• Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they're fully cooked, toss them in the rest of the sauce so that they become sticky.
• In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

BUFFALO CHICKEN STRIPS

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.

MARINADE FOR BBQ CHICKEN

Steps:

• Mix all ingredients in a large zip-lock bag.
• Add your chicken pieces and place in the refridgerator for at least 3 hours, overnight is even better.

BOURBON MARINADE

Steps:

• Combine all ingredients in a small bowl.
• Mix well and refrigerate.

BUFFALO CHICKEN STRIPS

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!

LOW-FAT BUFFALO CHICKEN STRIPS

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.

TINY SPICY BUFFALO CHICKEN STRIPS

Steps:

• Bake frozen chicken strips according to package directions.
• Meanwhile combine brown sugar and wing sauce in a medium saucepan and bring to a boil.
• Whisk in cornstarch and simmer until slightly thickened.
• When chicken is done, place in a sprayed 9 x 13 pan.
• Pour buffalo sauce over top and return to oven to cook about 10 to 15 minutes (at the same temp that was used above), stirring occasionally until all the chicken coated. Serve.

GRILLED BUFFALO THIGHS

Steps:

• Prepare coals in grill (gas grill is ok).
• Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat.
• Place thighs on grill and cook until cooked through turning once or twice.
• Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.

WEIGHT WATCHERS GRILLED GINGER LIME CHICKEN

Steps:

• In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro. Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken.
• Place chicken in plastic zipper bag and add marinade.
• Squeeze the air from the bag and close it. Place bag of chicken in the refrigerator to marinate for 2-4 hours.
• Grill chicken over medium high heat for 6-8minutes. Flip and brush with reserved marinade. Grill until chicken is cooked through, 6-8 minutes more.
• To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
• In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
• In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
• In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
• Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
• Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
• Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

CHICKEN STRIPS WITH GARLIC BUTTER

Steps:

• Cut breasts in 1/2 crosswise,then in strips lenghtwise.
• Mix salt, pepper, oregano,and flour in shallow dish.
• Add chicken pieces, stir to cover.
• Heat butter and oil in lg skillet.
• Add strips, cook and stir until browned.
• Add tomatoes and garlic, cook and stir 3 minutes.
• Add basil and lime juice.
• Blend well.

ARROZ CON POLLO

Steps:

• Slice each chicken breast lengthwise into 3 or 4 pieces.
• Place olive oil in a large heavy-bottomed pot with a tight-fitting lid. Sauté chicken pieces over medium-high heat until lightly browned. Remove from pan and set aside.
• Sauté onions and green peppers until onions are translucent. Add garlic and sauté another two minutes. Add tomato and cook two more minutes.
• Add chicken stock and Goya or Vigo seasoning. Return chicken to pan. Add remaining ingredients and turn heat to high. Stir occasionally until stock starts to boil.
• Cover pan and wait until steam starts to escape from under the lid. Immediately turn heat to low. Cook with lid on for twenty minutes. (Don't lift the lid or the rice won't cook properly).
• Remove pan from heat. Remove bay leaf and stir to fluff rice. Replace lid and let sit about 10 minutes before serving.

WALNUT AND HERB CRUSTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
• In a second shallow dish, lightly beat the egg.
• Roll each piece of chicken in the egg, then in walnut mixture.
• Lay coated pieces on a baking sheet.
• Bake 40-45 minutes in preheated oven until crust is browned.