Buffalo Chicken Strips

Recipe: Appetizer : Buffalo Chicken Strips - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

* BLUE CHEESE DIP *

2/3 cup nonfat plain yogurt

2 tablespoons reduced-fat mayonnaise

2 ounces crumbled blue cheese

3 tablespoons finely chopped scallions

1/4 teaspoon coarsely ground black pepper

* CHICKEN STRIPS AND CELERY STICKS *

1 teaspoon vegetable oil

1/2 pound skinless, boneless chicken breasts -- cut crosswise into 1/4-inch strips

1/4 teaspoon salt

2 teaspoons butter

1 tablespoon liquid hot pepper sauce

5 stalks celery -- cut into 3-inch sticks

Directions

In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.) Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce.






Latest Reviews

"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody

"All I can say is 'Easy and Delish!!' Don't skip the fennel...that's the secret! I've been searching for that 'flavor memory' I've had since my childhood and I found it! Used this with Easy Peezy Pizza Dough recipe #35805 and I'm looking forward to see if three pizza's will fill my crew! I'll let you know! Thanks!!" - heartspell

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious

"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy

"You've got to be kidding. 2000 mg of sodium? Don't think so.Joyce Heddin" - charles b.

Happy cooking...