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Buffalo Style Chicken Strips


Been craving something spicy and I had chicken tenders defrosted.    I found this recipe that's been in my to-try file for a while from Cooking Light.    The first thing I have to note, I had to use an additional teaspoon of oil than what was called for, the pan was dry when I flipped them.

I don't eat bleu cheese or mayo, so I skipped the "dressing" and instead served them with 2T of Ken's Light Ranch.   Celery sticks and carrot coins made great sides.

I didn't find these super hot, and next time might up the spices some.   But the flavor was great and the texture was too, nice and crunchy.  


Buffalo Style Chicken Strips

Buffalo Style Chicken Strips

ingredients:

  • 1/2 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 pound chicken breast tenders
  • 1 tablespoon canola oil
  • Ranch or bleu cheese dressing, carrots, celery sticks (optional)

instructions:

  1. To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
Source: Cooking Light, MAY 2005
buffalo chicken,
Appetizers, snacks, Poultry
American
Created using The Recipes Generator
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