Best Bourbon Marinated Buffalo Chicken Strips With Maytag Blue Dip Recipes

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GRILLED BUFFALO THIGHS



Grilled Buffalo Thighs image

Make and share this Grilled Buffalo Thighs recipe from Food.com.

Provided by Chef Roly-Poly

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 lbs buffalo thighs

Number Of Ingredients 8

5 lbs chicken thighs (bone in)
2 tablespoons olive oil
1 garlic clove, chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1 (12 ounce) bottle louisiana hot sauce (cayenne)
1 cup butter, melted
1 tablespoon Worcestershire sauce

Steps:

  • Prepare coals in grill (gas grill is ok).
  • Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat.
  • Place thighs on grill and cook until cooked through turning once or twice.
  • Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.

Nutrition Facts : Calories 1344.5, Fat 111.9, SaturatedFat 44.1, Cholesterol 479.7, Sodium 2685.8, Carbohydrate 2.3, Fiber 0.3, Sugar 1.2, Protein 79.3

WW 6 PT. BUFFALO CHICKEN STRIPS



Ww 6 Pt. Buffalo Chicken Strips image

I CORRECTED MY TYPO! I had originally mistakingly listed 2 teaspoons of salt for this recipe, instead of 1/2 teaspoon. The funny thing is, I don't usually even use salt! :) This is a great replacement to the high fat and calories found in hot wings. Tasty, low fat and easy to make. The fibre content of these is incredibly high, which is great for your health. Serve these in a wrap with crisp, fresh lettuce or with anything else that sounds good with hot strips. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken breasts
1/2 cup egg white (I buy them by the carton so I don't know how many eggs you would need)
1 cup Fiber One cereal, original
1/2 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 cup Frank's red hot sauce
1 tablespoon butter (use light if you can find it)

Steps:

  • Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
  • In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
  • In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
  • In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
  • Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.

BUFFALO CHICKEN STRIPS



Buffalo Chicken Strips image

Easier to eat than wings, but with the same zing! These are pretty mild, so if you like it hot, you might want to adjust the hot sauce and cayenne.

Provided by CookinMamaof3

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
4 boneless skinless chicken breasts, cut into strips
1/4 cup butter
1/4 cup hot sauce
1 dash pepper
1 dash garlic powder
oil, for frying

Steps:

  • In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
  • Refrigerate chicken 60 to 90 minutes.
  • Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
  • Heat oil to 375.
  • Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
  • Add sauce mixture and stir.
  • Serve with Ranch dressing.

Nutrition Facts : Calories 291.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 98.9, Sodium 676.9, Carbohydrate 12.5, Fiber 0.6, Sugar 0.3, Protein 29.1

LOW-FAT BUFFALO CHICKEN STRIPS



Low-Fat Buffalo Chicken Strips image

Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!

Provided by Kim S.

Categories     Chicken Breast

Time 29m

Yield 9 tenders, 3 serving(s)

Number Of Ingredients 4

2 lbs chicken tenders
1/3 cup flour
1 cup Frank's red hot sauce
1 1/2 cups panko breadcrumbs

Steps:

  • Preheat oven to 400.
  • Rinse chicken strips, lay on paper towels to dry.
  • Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
  • Lay on sprayed baking sheet (or parchment covered baking sheet).
  • Bake for 17 minutes at 400 degrees.
  • You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.

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