Low Fat Buffalo Chicken Tenders W Blue Cheese Dip Recipes

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE DIP

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 thigh lengthwise into 5 to 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 cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Add the remaining cheese, process very briefly (the dip should be slightly chunky), and remove from the food processor. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
• Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. 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 250ºF. Pour enough oil into a wok or deep, heavy pot to reach about 2 inches. Heat the oil to 365ºF or until the oil shimmers and the air 2 inches above the oil feels hot.
• Drain the chicken well and pat dry with paper towels. Season the chicken with the 1/2 tsp. pepper. Spread the flour in a wide, shallow container and dredge one-third of the thigh strips, shaking off any excess flour. Carefully put the strips one at a time in the hot oil. Fry until the strips are golden brown, about 7 minutes. Remove from the oil and drain on paper towels. Repeat this process until all the chicken has been fried.
• Put the fried chicken in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 minutes so the sauce is absorbed. Serve immediately with the dip, peppers, cucumber, and celery.

HEALTHIER BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
• Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

BUFFALO CHICKEN AND BLUE CHEESE DIP

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

HEALTHY SLOW COOKER BUFFALO CHICKEN DIP RECIPE BY TASTY

Steps:

• Add all ingredients into a slow cooker.
• Stir until combined.
• Cook on high for 4 hours or until all cheese is melted.
• Enjoy!

BUFFALO CHICKEN TENDERS WITH BLUE CHEESE DIP

Steps:

• Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small bowl; mix well.
• Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
• Preheat oven to 375° F.
• Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
• While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.
• Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
• Serve chicken with dip and celery.

LOW FAT BUFFALO CHICKEN TENDERS W/ BLUE CHEESE DIP

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.

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
• Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
• Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.