Boneless Buffalo Wings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tablespoons nonfat buttermilk3 tablespoons hot pepper sauce3 tablespoons distilled white vinegar2 pounds chicken breast6 tablespoons white flour (or whole-wheat flour)6 tablespoons cornmeal1/2 teaspoon cayenne pepper2 tablespoons canola
Mix buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl. Add chicken. Transfer to the refrigerator and let marinate for at least 10 minutes or longer, stirring occasionally.
Meanwhile whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. Sprinkle both sides of the chicken with cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
Repeat until all chicken is cooked and drizzle the chicken with the reserved hot sauce mixture.
Number of Servings: 8
Recipe submitted by SparkPeople user SRANDOLPH69.
Meanwhile whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. Sprinkle both sides of the chicken with cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
Repeat until all chicken is cooked and drizzle the chicken with the reserved hot sauce mixture.
Number of Servings: 8
Recipe submitted by SparkPeople user SRANDOLPH69.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 4.1 g
- Cholesterol: 10.5 mg
- Sodium: 69.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.8 g
- Protein: 5.8 g
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