Boneless Buffalo Strips
20 ingredients
8 steps
Ingredients
- 1/2 cup reduced fat sour cream
- 1/4 cup greek yogurt
- 1/2 cup crumbled gorgonzola
- 1 teaspoon garlic pepper or your favorite house seasoning
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- buffalo Strips
- 1 pound boneless, skinless chicken breasts cut into strips
- 2 teaspoons salt
- 2 teaspoons chili garlic sauce
- 2 tablespoons Frank's Red Hot
- 1 cup low fat buttermilk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups panko crumbs whole wheat
- 8 tablespoons whole wheat flour
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cayenne
- 1 1/2 teaspoons salt
- cooking spray olive or canola oil
- 1/4 cup Frank's Red Hot
Directions
-
1Whisk together buttermilk, chili-garlic sauce, Frank's, buttermilk, vinegar and salt. Add chicken and marinate overnight.
-
2Preheat oven to 450 degrees. Spray wire rack with cooking spray.
-
3Combine panko, flour, paprika, cayenne and salt in a large bowl.
-
4Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.
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5Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
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6Cook 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.
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7Meanwhile, in a small food processor add ingredients for gorgonzola dip. Process until smooth.
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8When chicken strips are done, with a pastry brush, brush strips with Frank's Red Hot. Serve with gorgonzola sauce and carrot and celery sticks.
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