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
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.
BUFFALO CHICKEN STRIPS
An easy-to-do Buffalo chicken recipe that is less fattening than traditional Buffalo wings. I bought a package of the seasoning mix and wanted to try something different. So I modified a favorite boneless chicken strip recipe and used the Buffalo seasoning instead.
Provided by LisaMR12
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Put seasoning mix in a plastic bag. Add chicken and shake to coat.
- Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
- Serve with dressing on the side.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 16 g, Cholesterol 71.6 mg, Fat 20.6 g, Protein 25.5 g, SaturatedFat 4.4 g, Sodium 789.3 mg, Sugar 3.2 g
BUFFALO CHICKEN STRIPS II
A homemade lower fat dip accompanies these Buffalo-braised chicken strips. Delicious and less unhealthy Buffalo chicken strips than served in many restaurants. Easy!
Provided by KENULIA
Categories Appetizers and Snacks Spicy
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 4 g, Cholesterol 33.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 386.7 mg, Sugar 2.6 g
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
BAKED BUFFALO CHICKEN STRIPS
A game day favorite. Full of flavor! Serve with ranch or blue cheese dressing.
Provided by Kattygirl
Categories Appetizers and Snacks Spicy
Time 1h55m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
- Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 10.3 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 3 g, Sodium 1389.6 mg, Sugar 6.6 g
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Yummy buffalo wings, with their sticky, buttery hot sauce are always a favorite of mine and my husband. Using strips instead of wings and including a salad instead of veggie sticks, this recipe is not only slighty more grown up like but less messy and easy to make at home. Instead of using pricey cutlets or tenders, you cut breasts into strips.
Provided by sexymommalucas
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 2517.9, Fat 234.6, SaturatedFat 36, Cholesterol 231.6, Sodium 735.8, Carbohydrate 56.3, Fiber 9.6, Sugar 9.9, Protein 54.2
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 WITH CELERY AND WATERCRESS SLAW
Categories Chicken Dairy Leafy Green Vegetable Sauté Super Bowl Kid-Friendly Quick & Easy Mayonnaise Celery Poker/Game Night Watercress Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
- Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
- Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
- Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.
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