Tiny Spicy Buffalo Chicken Strips Food

BUFFALO CHICKEN WRAP

Steps:

• Slice chicken breast into several long, thin strips.
• In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
• In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.
• Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
• Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

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.

TINY SPICY CHICKEN

Steps:

• Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
• Let sit at least one hour.
• Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
• Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle).
• After frying them, place them in a 9x13-inch pan.
• Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
• Cook at 325°F stirring every 15 minutes for 1 hour.

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.

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.

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.

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.

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 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.

SPICY GRILLED CHICKEN STRIPS

Steps:

• Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
• Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste.
• Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
• Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches.
• Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes.
• Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.