Boneless Buffalo Strips Lightened Up!
- 1 cup Low-fat Buttermilk
- 2 teaspoons Chili Garlic Sauce
- 2 Tablespoons Franks Red Hot Sauce
- 1 Tablespoon Apple Cider Vinegar
- 2 teaspoons Salt
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into Strips
- 1- 1/2 cup Whole Wheat Panko Crumbs
- 8 Tablespoons Whole Wheat Flour
- 1- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Cayenne
- 1/2 teaspoons Salt
- 1/2 cups Reduced Fat Sour Cream
- 1/4 cups Greek Yogurt
- 1/2 cups Crumbled Gorgonzola
- 1 teaspoon Garlic Pepper (or Your Favorite House Seasoning)
- 1 Tablespoon Apple Cider Vinegar
- 1- 1/2 teaspoon Salt
- 1 whole Spray Cooking Spray
- 1/4 cups Franks Red Hot Sauce
- 1.
- Whisk together buttermilk, chili-garlic sauce, Franks, vinegar and salt.
- Add chicken and marinate overnight.
- 2.
- When you are ready to make the strips, preheat oven to 450 degrees.
- Spray wire rack with cooking spray.
- 3.
- Combine panko, flour, paprika, cayenne and salt in a large bowl.
- 4.
- Dredge chicken in flour mixture, shake of access and place on wire rack.
- Repeat with all chicken pieces.
- 5.
- Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
- 6.
- Cook for 10 minutes.
- Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.
- 7.
- Meanwhile, in a small food processor add ingredients for gorgonzola dip (sour cream, yogurt, gorgonzola, garlic pepper, salt, vinegar).
- Process until smooth.
- 8.
- When chicken strips are done, with a pastry brush, brush strips with remaining 1/4 cup of the Franks Red Hot.
- Serve with gorgonzola sauce and carrot and celery sticks.
buttermilk, garlic, apple cider vinegar, salt, chicken breasts, whole wheat panko crumbs, whole wheat flour, paprika, cayenne, salt, cream, greek yogurt, gorgonzola, garlic pepper, apple cider vinegar, salt, spray
Taken from tastykitchen.com/recipes/main-courses/boneless-buffalo-strips-e28093-lightened-up/ (may not work)