SKINNY BUFFALO CHICKEN STRIPS
Quick and easy – these buffalo chicken strips are spicy and delicious! I like to serve them with my homemade skinny blue cheese dressing and celery sticks on the side for a hot and spicy appetizer.
Provided by Gina
Categories Appetizer
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
- Season chicken with spices and toss to evenly coat the chicken.
- Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
- Set aside; repeat with remaining oil and chicken.
- Pour the hot sauce over the chicken tossing well.
- Serve with celery sticks and blue cheese dressing if desired.
Nutrition Facts : ServingSize 2 strips, Calories 111 kcal, CarbohydrateContent 2 g, ProteinContent 21 g, FatContent 2 g, CholesterolContent 43 mg, SodiumContent 640 mg, FiberContent 1 g
ONION STRINGS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories condiment
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
- When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
- Repeat with the remaining onion slices and serve immediately.
- Pile these on top of a juicy grilled hamburger - to die for!
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