This a very tasty version of my favorite recipe. My wife makes this for me and my son and he loves it. It does well with a healthy version of the ranch dip she often makes to dip for the tenders and celery in. If you are interested in ranch recipe, visit “Recipe: Healthy Ranch Dip”
A healthier version of buffalo wings with less fat and less breading.
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients:
8chicken tenderloin strips
½tspgarlic powder
¾tsppaprika
½tspchili powder
¼tspcayenne pepper
⅛tspblack pepper
½tbspolive oil
¼cupFrank’s or Durkee's Hot Sauce
4celery stalks, trimmed to 4-6 inch strips
½cupblue cheese or ranch dressing (optional)
Directions:
1
Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
2
Season chicken with spices and toss to evenly coat the chicken.
3
Heat half of the oil in a large non-stick sauté pan over medium-high heat when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.
4
Pour the hot sauce over the chicken tossing well.
5
Serve with celery sticks and blue cheese or ranch dressing if desired.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Notes:
This recipe has less than 300 calories per serving. It goes great with ranch dip or alone.
This is a healthier version of Buffalo tenders. Healthier may be a stretch but it is better for you than the full fat version.
Ingredients
8chicken tenderloin strips
½tspgarlic powder
¾tsppaprika
½tspchili powder
¼tspcayenne pepper
⅛tspblack pepper
½tbspolive oil
¼cupFrank’s or Durkee's Hot Sauce
4celery stalks, trimmed to 4-6 inch strips
½cupblue cheese or ranch dressing (optional)
Directions
1
Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
2
Season chicken with spices and toss to evenly coat the chicken.
3
Heat half of the oil in a large non-stick sauté pan over medium-high heat when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.
4
Pour the hot sauce over the chicken tossing well.
5
Serve with celery sticks and blue cheese or ranch dressing if desired.
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.
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