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

  1. 1
    Whisk together buttermilk, chili-garlic sauce, Frank's, buttermilk, vinegar and salt. Add chicken and marinate overnight.
  2. 2
    Preheat oven to 450 degrees. Spray wire rack with cooking spray.
  3. 3
    Combine panko, flour, paprika, cayenne and salt in a large bowl.
  4. 4
    Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.
  5. 5
    Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
  6. 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. 7
    Meanwhile, in a small food processor add ingredients for gorgonzola dip. Process until smooth.
  8. 8
    When 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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