SKINNY BUFFALO CHICKEN STRIPS
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
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 MEATBALLS
Provided by Ree Drummond : Food Network
Time 35m
Yield 8 to 10 servings (about 28 meatballs)
Number Of Ingredients 13
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
- Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
- For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
- Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.
BUFFALO CHICKEN MEATBALLS
I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BRI'S BUFFALO CHICKEN MEATBALLS
Yummy meatball appetizers with a spicy ranch sauce.
Provided by Bri
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.
Nutrition Facts : Calories 435.8 calories, Carbohydrate 21.1 g, Cholesterol 73.2 mg, Fat 25.8 g, Fiber 1.2 g, Protein 26.8 g, SaturatedFat 6.2 g, Sodium 1080.7 mg, Sugar 2.5 g
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