Buffalo Chicken Unfried Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz Boneless Skinless Chicken Breasts4oz Fat Free cream cheese1/4 C Frank's Red Hot 2 egg whites1/4 C skim milk1/4 C + 1tsp lemon juice1T Frank's Red Hot1 1/4C cornflakes
Boil the chicken until it is cooked.
Shred the chicken.
Mix the shredded chicken with cream cheese and Frank's Red Hot until mixed.
Scoop into 2-3 bite sized balls on a cookie sheet.
Refrigerate 20 minutes.
Heat oven to 375
Warm cast iron skillet coated in Pam to med-high heat
Measure out 1/4 C milk and add 1 tsp lemon juice. Let sit for 5 minutes.
Whisk egg whites, milk mixture, and Franks' Red Hot in one bowl and crush the cornflakes in another.
Remove chicken balls from fridge.
Dip chicken balls in egg mixture then coat with cornflake crumbs.
Place in warm skillet.
Place skillet in pre-heated over for 10 minutes.
Remove, plate, and enjoy!
Serving Size: 4 servings of 3 balls each
Number of Servings: 4
Recipe submitted by SparkPeople user SALLIELODEWYCK2.
Shred the chicken.
Mix the shredded chicken with cream cheese and Frank's Red Hot until mixed.
Scoop into 2-3 bite sized balls on a cookie sheet.
Refrigerate 20 minutes.
Heat oven to 375
Warm cast iron skillet coated in Pam to med-high heat
Measure out 1/4 C milk and add 1 tsp lemon juice. Let sit for 5 minutes.
Whisk egg whites, milk mixture, and Franks' Red Hot in one bowl and crush the cornflakes in another.
Remove chicken balls from fridge.
Dip chicken balls in egg mixture then coat with cornflake crumbs.
Place in warm skillet.
Place skillet in pre-heated over for 10 minutes.
Remove, plate, and enjoy!
Serving Size: 4 servings of 3 balls each
Number of Servings: 4
Recipe submitted by SparkPeople user SALLIELODEWYCK2.
Nutritional Info Amount Per Serving
- Calories: 255.5
- Total Fat: 1.3 g
- Cholesterol: 37.3 mg
- Sodium: 1,359.5 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 1.3 g
- Protein: 20.2 g