Summary:

Boneless Buffalo Strips requires around 45 minutes from start to finish. One serving contains 389 calories, 34g of protein, and 20g of fat. This recipe serves 8 and costs $2.93 per serving. Only a few people made this recipe, and 2 would say it hit the spot. It is brought to you by Foodista. A mixture of chicken breasts, cream, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. With a spoonacular score of 41%, this dish is good. If you like this recipe, take a look at these similar recipes: Boneless Buffalo Strips, Boneless Buffalo Strips, and Boneless Buffalo Strips.

Dietary Info:

Ingredients:

• 8 servings gorgonzola dip - N/A
• 0.5 cup cream - N/A
• 0.25 cup greek yogurt - N/A
• 0.5 cup gorgonzola - N/A
• 1 teaspoon garlic pepper - N/A
• 0.5 teaspoon salt - N/A
• 1 tablespoon apple cider vinegar - N/A
• 8 servings buffalo strips - N/A
• 1 pound chicken breasts - N/A
• 2 teaspoons salt - N/A
• 2 teaspoons chili garlic sauce - N/A
• 2 tablespoons frank's - N/A
• 1 cup buttermilk - N/A
• 1.5 cups panko crumbs - N/A
• 8 tablespoons flour - N/A
• 1.5 teaspoons paprika - N/A
• 1 teaspoon cayenne - N/A
• 1.5 teaspoons salt - N/A
• 0.25 cup frank's - N/A

Instructions:

1. Whisk together buttermilk, chili-garlic sauce, Franks, buttermilk, vinegar and salt.
2. Add chicken and marinate overnight.
3. Preheat oven to 450 degrees.  Spray wire rack with cooking spray.
4. Combine panko, flour, paprika, cayenne and salt in a large bowl.
5. Dredge chicken in flour mixture, shake of access and place on wire rack.  Repeat with all chicken  pieces.
6. Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
7. Cook for 10 minutes.  Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.
8. Meanwhile, in a small food processor add ingredients for gorgonzola dip.  Process until smooth.
9. When chicken strips are done, with a pastry brush, brush strips with Franks Red Hot.
10. Serve with gorgonzola sauce and carrot and celery sticks.