Boneless buffalo chicken

4 entrée or 8 appetizers

Boneless buffalo chicken
Boneless buffalo chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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