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Boneless buffalo chicken


4 entrée or 8 appetizers

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Boneless buffalo chicken 0 Picture


  • 2/3 cups reduced-fat sour cream
  • 2 Tbl light mayo
  • 2 Tbl cider vinegar
  • 6 Tbl crumbled blue cheese
  • 1/2 cup flour
  • 1/4 cup breadcrumbs
  • 2 tsp cayenne pepper
  • 2 tsp salt
  • 2 large egg whites
  • 6 Tbl hot sauce
  • 1 1/2 pound boneless chicken tenders-cut into 40 pieces
  • 2 tsp canola oil
  • 2 tsp butter



Step 1

In a small bowl, combine sour cream, mayo, vinegar, and blue cheese. Set aside. In a pie plate or shallow dish, combine flour, breadcrumbs,cayenne, and salt. In a separate bowl, beat egg whites and 1 Tbl of the hot sauce. Dip chicken pieces in egg mixture, then in flour to coat. In a large nonstick skillet, heat 1 Tbl of the oil over medium heat. Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes. Remove chicken, set aside and cover with foil to keep warm. Add remaining oil to pan and cook remainder of chicken. In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat. Serve with celery and carrot sticks.

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