Buffalo Chicken Strips Ii Food

BUFFALO CHICKEN STRIPS II

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.

BUFFALO CHICKEN TENDERS

Steps:

• Preheat deep fryer to 360 degrees.
• Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
• Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
• Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
• Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
• After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
• Fry for 4-6 minutes until golden, brown, and delicious.

BUFFALO CHICKEN SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
• Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.

ALL-AMERICAN BUFFALO CHICKEN TENDERS

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.

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.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup and hot 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.

SKINNY BUFFALO CHICKEN STRIPS

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.

CRISPY BAKED BUFFALO CHICKEN FINGERS

Steps:

• If using chicken breasts, pound down and cut into strips.
• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
• Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
• Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
• Allow to cool for 5 minutes on the baking sheet (we usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
• Stir sauce ingredients together in a small bowl and serve.
• Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

BUFFALO CHICKEN TENDERS

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.

BUFFALO CHICKEN STRIPS

Steps:

• Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
• Pat chicken dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refrigerator for 30 to 45 minutes.
• Heat oven to 425 F.
• After the chicken has marinated, add the panko crumbs, 1/4 teaspoon garlic powder, parsley, paprika, and melted butter to the bag and toss to blend.
• Transfer the coated chicken to the lined baking sheet.
• Bake for 12 to 15 minutes, until chicken is cooked through.
• Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.
• Serve with the aioli for dipping.

BUFFALO CHICKEN

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

BUFFALO CHICKEN STRIPS II

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.