Skinny Buffalo Chicken Strips
Tender chicken strips tossed in a light buffalo-style sauce for a flavorful low-calorie appetizer or meal.
Servings: 4 servings
Ingredients
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/8 tsp black pepper
- 1/2 tbsp oil
- 8 strips chicken tenderloins about 12.5 oz total
- 1/4 cup Frank's Hot Sauce
- 4 stalks celery trimmed into 4-inch sticks
- 1/2 cup skinny blue cheese dressing optional
Instructions
- In a medium bowl, combine the garlic powder, paprika, chili powder, and black pepper.
- Toss the chicken tenderloins with the spice mixture until they are evenly coated.
- Heat half of the oil in a large non-stick sauté pan over medium-high heat until hot.
- Add half of the chicken to the pan and cook until golden, about 3–4 minutes; flip and cook until the center is no longer pink and the internal temperature reaches 165°F (74°C).
- Remove the cooked chicken and set aside, then add the remaining oil and cook the remaining chicken the same way.
- Pour the hot sauce over all the cooked chicken and toss well to coat each strip.
- Serve the buffalo chicken strips with celery sticks and skinny blue cheese dressing, if desired.
Equipment
- large non-stick sauté pan
- Medium Bowl
- Tongs
- Measuring Spoons
- Measuring Cups
Notes
- Trim celery into 4-inch sticks for easy dipping.
- Cook chicken in batches to avoid overcrowding the pan.
- Use a thermometer to ensure chicken reaches 165°F (74°C).
- Toss with hot sauce while chicken is hot for best coating.