Naked Buffalo Chicken Strips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 - whole chicken breast, bone and skin removed (6 - breast) 3 pounds3/4 C. Tabasco Pepper Sauce1/4 C. Cider Vinegar1 t. Worcestershire Sauce1 t. Garlic Powder12 - large Celery Stalks 11"-12" long (optional)1 1/2 C. Hidden Valley Light Ranch Dressing (optional)
Mix the Louisiana hot sauce, cider vinegar, Worcestershire sauce, garlic powder, and salt in a large bowl and set aside.
Take the 3 - whole chicken breast or the 6 half breast with the bone and skin removed, rinse, pat dry, and cut into 1/2 inch thick strips length wise. Put the chicken strips in the hot sauce mixture and stir to coat all the strips. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees, spray a 12 X 17 1/2" pan with non-stick cooking spray.
Place the chicken strips as close together as possible on pan to get them all on. Bake on the top rack in the oven for 20 minutes. Remove from oven and drain off liquid. Turn oven to High Broil and broil til lightly browned. About 10 minutes.
While chicken is baking pour reserved marinade in saucepan, bring to a boil, then turn down heat and simmer to reduce liquid. Offer to those wanting more spice!
This chicken also cooks well on a hot outside grill - about 5 minutes per side!
Cut the celery stalks into 4 inch sticks and serve with 2 T. Hidden Valley Light Ranch Dressing (optional)
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMEHALICK.
Take the 3 - whole chicken breast or the 6 half breast with the bone and skin removed, rinse, pat dry, and cut into 1/2 inch thick strips length wise. Put the chicken strips in the hot sauce mixture and stir to coat all the strips. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees, spray a 12 X 17 1/2" pan with non-stick cooking spray.
Place the chicken strips as close together as possible on pan to get them all on. Bake on the top rack in the oven for 20 minutes. Remove from oven and drain off liquid. Turn oven to High Broil and broil til lightly browned. About 10 minutes.
While chicken is baking pour reserved marinade in saucepan, bring to a boil, then turn down heat and simmer to reduce liquid. Offer to those wanting more spice!
This chicken also cooks well on a hot outside grill - about 5 minutes per side!
Cut the celery stalks into 4 inch sticks and serve with 2 T. Hidden Valley Light Ranch Dressing (optional)
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMEHALICK.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 7.8 g
- Cholesterol: 39.2 mg
- Sodium: 494.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 15.1 g
Member Reviews