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
- 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)
- 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.
- 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.
Appetizers, snacks, Poultry
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