Buffalo Chicken ”Wings” with Tangy Blue Cheese Dip
This classic appetizer can be high in fat and salt. Our version is less heavy-handed but just as “gutsy” in flavor.
♥ Use chicken breast in place of the traditional wings.
♥ Oven fry rather than deep fry.
♥ Replace mayonnaise with yogurt or buttermilk for the dip.
Makes 6 servings
1 pound boneless, skinless, chicken breasts
1 cup buttermilk, low fat, chilled
1 cup Corn Flakes® crumbs
1/2 cup all-purpose, unbleached flour
1/2 tsp. salt
1/4 tsp. paprika
1 tbsp. unsalted butter, melted
1 or 2 tsp. Tabasco sauce, to taste
Preheat oven to 475º. Slice chicken breasts into 1/2-inch thick strips. Soak in buttermilk for 15 to 20 minutes. Combine all dry ingredients in a shallow pan. Remove the strips from the buttermilk and roll in the crumb mixture. Set aside on a rack to dry. Spray the chicken with oil. Roast in a single layer on a baking sheet for 15 minutes. Turn strips over and continue to roast until cooked through (about 10 minutes). Combine the butter and Tabasco sauce and coat the chicken. Serve with Tangy Blue Cheese Dip recipe.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving, with dip||563||51|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving, with dip||265||6|
|Total savings: 298 calories and 45 grams of fat per serving|