Chef Devin Alexander

Servings:

Can make 16 buffalo strips and 1 serving of dressing. Can be made in 30 minutes or less Servings

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Ingredients

Boneless buffalo strips

5 1/2 tablespoon unbleached all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt

16 teaspoon chicken tenderloins (about 1 pound), trimmed of tendons
5 1/2 tablespoon hot sauce (a thick one like frank
2 tablespoon light butter (stick, not tub)

Blue cheese dressing

5 1/2 tablespoon unbleached all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
16 teaspoon chicken tenderloins (about 1 pound), trimmed of tendons
5 1/2 tablespoon hot sauce (a thick one like frank
2 tablespoon light butter (stick, not tub)

1/4 cup light mayonnaise
3 tablespoon fat-free sour cream
3 tablespoon low-fat buttermilk
1/2 teaspoon hot sauce
1/2 teaspoon cider vinegar
1/2 cup crumbled reduced-fat blue cheese

Buffalo wing plate

5 1/2 tablespoon unbleached all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
16 teaspoon chicken tenderloins (about 1 pound), trimmed of tendons
5 1/2 tablespoon hot sauce (a thick one like frank
2 tablespoon light butter (stick, not tub)
1/4 cup light mayonnaise
3 tablespoon fat-free sour cream
3 tablespoon low-fat buttermilk

1/2 teaspoon hot sauce
1/2 teaspoon cider vinegar
1/2 cup crumbled reduced-fat blue cheese
10 1/2 tablespoon blue cheese dressing
4 tablespoon boneless buffalo strips
1 tablespoon medium stalk celery, cut into sticks
1 tablespoon medium carrot, cut into sticks
6 tablespoon cherry tomatoes

Preparation

Baking Directions:

Boneless buffalo stripsMix the flour, garlic powder, and salt in a medium shallow bowl until well combined.

Dip one chicken strip at time into the flour mixture and turn it to coat completely.

Then shake off any excess flour.

Transfer the strip to a plate.

Repeat with the remaining strips, placing them side by side on the plate until they are all coated.

Place a large skillet over high heat.

When the skillet is hot, lightly mist it with spray and add the chicken strips side by side, not touching, in a single layer (work in batches, if necessary).

Cook until lightly browned on the outside and no longer pink inside, 2 to 3 minutes per side.

Meanwhile, place a small nonstick skillet over low heat and add the butter and hot sauce.

Heat, stirring constantly, until the butter is just melted, being careful not to scorch it.

Immediately remove from the heat, add the chicken strips, and toss to coat completely.

Add more hot sauce, if desired.

Let stand in the pan for 5 minutes, and then toss again (the sauce will stick better after resting) and serve immediately.

Blue cheese dressingWhisk the mayonnaise, sour cream, buttermilk, hot sauce, and vinegar in a medium resealable container until smooth and well combined.

Stir in the blue cheese until well combined.

Seal the container and refrigerate for at least 1 hour.

Buffalo wing plate:Spoon the dressing into a small dipping bowl.

Arrange the boneless buffalo strips on a plate with the celery, carrots, tomatoes, and dressing.

Serve immediately.

Tips:

Boneless buffalo strips: Each 4-strip has: 162 calories, 27 g protein, 3 g carbohydrates, 5 g fat, 2 g saturated fat, 73 mg cholesterol,