Ww 6 Pt Buffalo Chicken Strips Recipes

LOW-FAT BUFFALO CHICKEN STRIPS

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.

BUFFALO CHICKEN STRIPS

Steps:

• In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
• Refrigerate chicken 60 to 90 minutes.
• Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
• Heat oil to 375.
• Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
• Add sauce mixture and stir.
• Serve with Ranch dressing.

AMAZING BUFFALO CHICKEN - WEIGHT WATCHERS

Steps:

• For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.
• For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.
• Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
• 4-5 WW points per serving.