BUFFALO CHICKEN & BLUE PRETZEL CRISPS
Make and share this Buffalo Chicken & Blue Pretzel Crisps recipe from Food.com.
Provided by Pretzel Crisps
Categories Chicken
Time 3m
Yield 4
Number Of Ingredients 6
Steps:
- Shred chicken and coat with hot sauce.
- Top Pretzel Crisps® with chicken, celery, carrot and blue cheese.
Nutrition Facts : Calories 7.8, Fat 0.1, Sodium 18.5, Carbohydrate 1.8, Fiber 0.6, Sugar 0.9, Protein 0.2
BUFFALO CHICKEN AND BLUE PRETZEL CRISPS
Steps:
- Shred chicken and coat with hot sauce. Top Pretzel Crisps with chicken, celery, carrot and blue cheese.
BUFFALO CHICKEN FINGERS
A restaurant favorite with a crunchy twist! It takes just 30 minutes to make these crispy and spicy Buffalo Chicken Fingers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.
- In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
- Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 3 Chicken Strips, Sodium 380 mg, Sugar 0 g, TransFat 0 g
BUFFALO CHICKEN PRETZELS RECIPE - (5/5)
Provided by Tufgrlz
Number Of Ingredients 6
Steps:
- In a small bowl, combine the chicken breast, celery, light mayonnaise, and hot sauce. Divide the mixture evenly between the two pretzels, spreading to coat the top of the pretzel. This is easier if your pretzels don't have giant holes in them. Top with the monterey jack cheese, and broil for 4-5 minutes, until the chicken mixture is warmed through and the cheese is bubbly and golden.
BUFFALO CHICKEN FINGERS
This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.
Provided by Bobbi Jo
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
- In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
- Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
- Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 10.7 g, Cholesterol 33.6 mg, Fat 2 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 262.8 mg, Sugar 0.8 g
BUFFALO CHICKEN FINGERS FROM PRETZEL CRISPS®
Fried chicken tenders with a crisp buffalo wing pretzel coating are served with a creamy blue cheese sauce and buffalo wing sauce.
Provided by Snack Factory® Pretzel Crisps®
Categories Snack Factory® Pretzel Crisps®
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Using a rolling pin, crush Pretzel Crisps® until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels.
- In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 32.7 g, Cholesterol 84.1 mg, Fat 21.5 g, Fiber 1 g, Protein 23.3 g, SaturatedFat 4.3 g, Sodium 2358.1 mg, Sugar 0.2 g
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