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Buffalo Chicken Strips II

Buffalo Chicken Strips II

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
KENULIA

KENULIA

A homemade lower fat dip accompanies these Buffalo-braised chicken strips. Delicious and less unhealthy Buffalo chicken strips than served in many restaurants. Easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
  2. To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
  3. Serve hot chicken with refrigerated dip mix.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cindy DeOms
37

Cindy DeOms

3/25/2006

This was wonderful! The sauce is outstanding. Made it according to the recipe except I added garlic. I prefer it to bottled blue cheese dressing and it's lower in fat!! Woo-hoo! Also, I made the chicken three different ways. Some straight by the recipe. Some pieces I soaked in hot sauce then grilled on my george foreman. And a few I brushed with some hot&spicy BBQ sauce and grilled. All were good but the ones that soaked in hot sauce then grilled were the clear favorite. I'll make this again and again. Thanks!

KOCHALKA
33

KOCHALKA

1/25/2004

This was quick, easy and delicious! I used boneless chicken strips and cut them into cubes for bite size apetizers!

CHICRIDER
32

CHICRIDER

11/23/2004

HARD TO BELIEVE!. . .BUT EXCELLENT! bE SURE TO BROWN THEM ENOUGH SO THAT THE SAUCE ADHERES TO THE CHICKEN

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