Low Fat Buffalo Chicken Strips Recipes

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SKINNY BUFFALO CHICKEN STRIPS



Skinny Buffalo Chicken Strips image

Quick and easy - these buffalo chicken strips are spicy and delicious! I like to serve them with my homemade skinny blue cheese dressing and celery sticks on the side for a hot and spicy appetizer.

Provided by Gina

Categories     Appetizer

Time 30m

Number Of Ingredients 9

1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/2 tbsp oil
8 strips chicken tenderloin (12.5 oz)
1/4 cup Frank's Hot Sauce
4 celery stalks (trimmed to 4 inch strips)
optional: 1/2 cup skinny blue cheese dressing

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.

Nutrition Facts : ServingSize 2 strips, Calories 111 kcal, Carbohydrate 2 g, Protein 21 g, Fat 2 g, Cholesterol 43 mg, Sodium 640 mg, Fiber 1 g

BUFFALO CHICKEN STRIPS



Buffalo Chicken Strips image

Oven-fried chicken strips make a delicious meal with soup or salad, or serve them with fries and a side vegetable.

Provided by Diana Rattray

Categories     Dinner     Appetizer     Lunch     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 to 1 1/4 pounds chicken breast halves (boneless)
1/2 cup Buffalo wing sauce (such as Frank's, Stonewall Kitchens, or your favorite)
1 1/2 cups panko crumbs
1/2 teaspoon garlic powder
1 teaspoon parsley flakes
1/2 teaspoon paprika (sweet)
2 tablespoons butter (melted)
For the Buffalo Aioli:
1/2 cup mayonnaise
1 tablespoon celery (finely chopped)
2 teaspoons dill relish
1 pinch garlic powder
2 tablespoons Buffalo wing sauce

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.

Nutrition Facts : Calories 758 kcal, Carbohydrate 31 g, Cholesterol 155 mg, Fiber 2 g, Protein 48 g, SaturatedFat 13 g, Sodium 1355 mg, Fat 48 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 32 g

LOW-FAT BUFFALO CHICKEN STRIPS



Low-Fat Buffalo Chicken Strips image

Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!

Provided by Kim S.

Categories     Chicken Breast

Time 29m

Yield 9 tenders, 3 serving(s)

Number Of Ingredients 4

2 lbs chicken tenders
1/3 cup flour
1 cup Frank's red hot sauce
1 1/2 cups panko breadcrumbs

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.

LOW FAT BUFFALO CHICKEN TENDERS W/ BLUE CHEESE DIP



Low Fat Buffalo Chicken Tenders W/ Blue Cheese Dip image

Using the lean chicken tender reduced the amuont of fat, as does baking the chicken instead of frying. The blue cheese dip is lower in fat and calories, so this is guilt free snacking! Taken from the Heart Healthy cookbook. Note: prep time includes marinate/refrigeration time. Note: After making these many times, I have found that it is much easier to cook them on the George Foreman after marinading. I'm sure pan frying would work as well. Experiment and enjoy!

Provided by jonesies

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons louisiana hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 lb chicken tenders
1/2 cup fat free blue cheese dressing
1/4 cup reduced-fat sour cream
2 tablespoons blue cheese, crumbled
2 celery ribs, cut into sticks
2 carrots, cut into sticks

Steps:

  • Preheat oven to 375°F.
  • Combine the hot sauce, paprika and ground pepper in a small bowl; brush on all surfaces of chicken.
  • Place chicken in greased 11 x 7 inch baking pan.
  • Cover; marinate in refrigerator for 30 minutes.
  • Bake, uncovered, about 15 minutes or until chicken is no longer pink in the center.
  • Combine blue cheese dressing, sour cream and blue cheese in small serving bowl.
  • Serve chicken with dip and celery/carrot sticks.

Nutrition Facts : Calories 107.9, Fat 2.5, SaturatedFat 1.2, Cholesterol 37.9, Sodium 360.1, Carbohydrate 6.6, Fiber 1.2, Sugar 2.8, Protein 14.4

BUFFALO CHICKEN STRIPS II



Buffalo Chicken Strips II image

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

⅔ cup plain non-fat yogurt
2 tablespoons low-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped green onions
¼ teaspoon ground black pepper
1 teaspoon vegetable oil
½ pound skinless, boneless chicken breast halves - cut into strips
¼ teaspoon salt
2 teaspoons butter
1 tablespoon hot pepper sauce

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

BAKED BUFFALO CHICKEN STRIPS



Baked Buffalo Chicken Strips image

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

2 cups low-fat buttermilk
½ cup hot pepper sauce (such as Frank's RedHot®)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters®)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

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

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