CRISPY BUFFALO CHICKEN WRAPS
I'm a busy stay-at-home mom, so I wing it at mealtime. My wraps loaded with Buffalo wing sauce chicken, lettuce and tomatoes are a snap to make. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken according to package directions; coarsely chop chicken. In a large bowl, mix chicken, lettuce, tomatoes and cheese. Drizzle with wing sauce; toss to coat., Spoon 1-1/2 cups chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately with salad dressing if desired.
Nutrition Facts : Calories 570 calories, Fat 26g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1895mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
CRISPY BUFFALO CHICKPEAS
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
- Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
- Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
- Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.
BUFFALO CHICKEN WRAPS
You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.
Provided by lsk
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
- Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Nutrition Facts : Calories 588.1 calories, Carbohydrate 39.8 g, Cholesterol 82.8 mg, Fat 32.6 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 7.6 g, Sodium 1207.5 mg, Sugar 4.5 g
CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS
I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!
Provided by JFluckie
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
- Put the chicken into a gallon size zip lock bag.
- Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
- Seal the bag and smoosh the chicken around to coat evenly.
- Add the flour to the bag.
- Seal the bag again and shake to coat.
- Crack eggs into bowl, and whisk.
- Add sour cream. (start with 1/2 cup and add to make thicker).
- Beat well to incorporate. It will be thick.
- Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
- Take a piece of chicken and shake it to knock off excess flour.
- Dip it into the batter to coat it on all sides.
- Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
- Place on sheet.
- Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
- *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.
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