These Buffalo-braised chicken strips come with a homemade, lower-fat dip. Buffalo chicken strips that are delicious and less nutritious than those offered at many restaurants. Easy!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅔ cup plain non-fat yogurt
- 2 tablespoons low-fat mayonnaise
- 2 ounces crumbled blue cheese
- 3 tablespoons finely chopped green onions
- ¼ teaspoon ground black pepper
- 1 teaspoon vegetable oil
- ½ pound skinless, boneless chicken breast halves – cut into strips
- ¼ teaspoon salt
- 2 teaspoons butter
- 1 tablespoon hot pepper sauce
Instructions
- To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
- To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
- Serve hot chicken with refrigerated dip mix.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 387 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. My fiancé and I are on diets getting ready for our wedding, and we wanted to watch the football games with something healthier and less expensive than restaurant buffalo wings. We were both so happy with the much healthier substitute. We probably used more sauce than it said because we didn’t measure the cholula sauce as we poured it in–we stopped pouring when it looked like it would cover the chicken in enough spice. I didn’t have any Bleu cheese on hand, so I used a Parmesan-reggiano blend shredded cheese with a powder ranch dip mix I had on hand. I also didn’t have mayo on hand, so I used greek yogurt and light sour cream instead. It turned out delicious. We will definitely make this again!
This was very nice
Not impressive at all. While the blue cheese sauce is excellent, the chicken itself comes out lacking in flavor and not at all resembling buffalo chicken. Were it to be called “saute chicken with sauce,” then I’d give the recipe a higher rating.
Thanks for the dip recipe. It is good but my family could tell it was lowfat. They don’t need the fat so they will have to get used to it. I like it and will make it again.
ggod recipe….it was a rave at a social gathering…..i didn’t have to take home any left overs….added more pepper sauce for an extra zing…will make it again
Spicy, but generally bland. The blue cheese dressing was great- added a little garlic powder. Would bread the chicken next time and maybe add a little ketchup and chopped garlic. Supposed to make a great wing sauce
yum! loved it…but I coated the chicken in parmeson cheese mixed with garlic salt. served with bottled (Marie’s) blue cheese dressing mixed with hot sauce. Yum.
This recipe turned out great, but there really isn’t any substitute for deep frying your chicken strips. My wife and I both thought the flavor was good and the chicken turned out tender. We’ll use it again but we’ll fry the chicken then toss it in the buffalo sauce.
These were great! Tasted just like the ones we get at our favorite old hang out Tanner’s! I did like another reviewer suggested & marinated in evaporated milk & coated in flour. We decided it we did that again, we may throw on the grill as we think that may take away some of the “softness” that you get to the breading from the sauce. Not bad, just we think that may help or eliminate the breading all together. These are a keeper though!!! UPDATE – made a 2nd time & be sure to marinate in the evaporated milk & coat in flour mixture. We did not this time & threw on grill, they were a bit dry. Next time think will marinate, flour & throw on grill.
Pretty good recipe. I had a craving for buffalo wings…but wanted to skip all of the breading. These were just what I was looking for. I skipped the dressing and used my own lowfat ranch, per my preference.
I used chicken breasts, sliced thin and only fried for 5-6 minutes…then followed the recipe. I found if I fried for 8 mintues it became very dry. So I also “marinated” the chicken in evaporated milk after seasoning it, for 30 minutes, then I dredged in the flour mixture and refrigerated it…continue as written, mcuh more tender. I may marinate it, dredge it, then dredge again because my son is so used to the forzen variety that has more batter on it. Love it though! Added some garlic powder… it’s a keeper!
I had been yearning for a lower fat and no bones version of buffalo wings. This was pretty easy and tasty! We needed more hot sauce!
My family really liked these. I did coat the chicken in a little flour before frying. But followed the recipe otherwise.
These were GREAT! We loved them. Used the rest of the dipping sauce as salad dressing. I will cut back on butter at least 1/2 next time I make it.
My husband loved these, but I thought they were a bit lacking in flavor. I will probably make them for my hubby again since he really enjoyed them and they were very easy to make. Thanks for sharing!
This was GREAT, and so easy! I dusted the chicken strips with a little flour and a little Tony Chachere’s seasoning and it gave a little more substance. Super easy, and my boyfriend loved them! THANKS
This was overall a pretty good recipe. After adding the butter and tobasco, I slooshed around a blob of barbeque sauce(I like to use technical cooking terms!)in the pan and coated the chicken. I have made it without the barbeque sauce, but definately prefer the chicken coated with barbeque sauce and the tabasco/butter.
This was wonderful! The sauce is outstanding. Made it according to the recipe except I added garlic. I prefer it to bottled blue cheese dressing and it’s lower in fat!! Woo-hoo! Also, I made the chicken three different ways. Some straight by the recipe. Some pieces I soaked in hot sauce then grilled on my george foreman. And a few I brushed with some hot&spicy BBQ sauce and grilled. All were good but the ones that soaked in hot sauce then grilled were the clear favorite. I’ll make this again and again. Thanks!
I got a total mix of reviews from my family. I REALLY liked them – my boyfriend and daughter weren’t as thrilled (they prefer them dipped in ranch dressing oppossed to the dressing this recipe makes ~ which somewhat defeats all that extra work). Guess you got to be a blue cheese fan. However, I did dust the chicken strips in some flour flavored with S&P and a little onion powder – gave them an ever-so-slight crunch to them and used reg. mayo = not low fat. I plan on keeping this recipe around – if for no other reason than making myself a batch sometime.
I got a total mix of reviews from my family. I REALLY liked them – my boyfriend and daughter weren’t as thrilled (they prefer them dipped in ranch dressing oppossed to the dressing this recipe makes ~ which somewhat defeats all that extra work). Guess you got to be a blue cheese fan. However, I did dust the chicken strips in some flour flavored with S&P and a little onion powder – gave them an ever-so-slight crunch to them and used reg. mayo = not low fat. I plan on keeping this recipe around – if for no other reason than making myself a batch sometime.
So good and so easy. I also added much more hot sauce.