Buffalo chicken fingers
Wings are great, but you can enjoy every morsel of this game day favorite chicken recipe by using boneless chicken. It's super-easy to prepare and always a crowd-pleaser. Take the spiciness level of this kid-favorite cut of chicken down a notch by adding just a few drops of hot sauce to the mixture. Consider using ranch dressing instead of blue cheese for the kids or the strong cheese-averse. Chill leftover chicken and dressing in the refrigerator and serve it over chopped romaine or iceberg lettuce for a crunchy, zesty salad the next day.
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
Hot pepper sauce
4 tsp, or to taste
Light blue cheese salad dressing
4 rib(s), medium, trimmed, cut into 4 sticks each
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
- Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.
- Remove skillet from heat; stir in butter and hot sauce until butter melts. Serve chicken with blue cheese dressing and celery on the side. Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.