Skinny Buffalo Chicken Strips
Tender chicken tenders tossed in a light buffalo sauce for a flavorful, lower-calorie appetizer or main.
Equipment
- large non-stick sauté pan
- Medium Bowl
- Tongs
- Measuring Spoons
- Measuring cup
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
- 1/4 cup Frank's Hot Sauce
- 4 stalks celery trimmed into 4-inch sticks
- 1/2 cup skinny blue cheese dressing optional, additional points
Instructions
- In a medium bowl, whisk together garlic powder, paprika, chili powder, and black pepper.
- Add the chicken tenderloins to the bowl and toss until each piece is evenly coated with the spice mixture.
- Heat half of the oil in a large non-stick sauté pan over medium-high heat until shimmering.
- 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 (about another 2–4 minutes).
- Transfer the cooked chicken to a plate and repeat with the remaining oil and chicken.
- Pour the hot sauce over all the cooked chicken and toss well to coat each strip evenly.
- Serve the buffalo chicken strips with celery sticks and blue cheese dressing, if desired.
Notes
- Toss chicken well so the spices coat evenly.
- Cook chicken in batches to avoid overcrowding the pan.
- Use a meat thermometer to ensure doneness.
- Adjust hot sauce amount to taste.