They say the crisis of the week is a potential shortage of chicken wings for the Super Bowl so here's a recipe that is a great substitute for traditional Buffalo Chicken Wings. I've posted this before but wanted to bring it back for the big game on Sunday.
(photo by DashRecipes.com - I didn't take a photo of my recipe but they looked a lot like this.)
Buffalo Chicken Fingers with Blue Cheese-Chive Dip (serves 4)
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken tenders
1/4 cup sriracha hot sauce
1/2 cup light sour cream
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives
Preheat oven to 400 degrees.
Combine the olive oil with the chicken in a bowl and toss to coat the chicken. Transfer chicken to a baking sheet and sprinkle with salt and freshly ground black pepper. Bake for 10 minutes. Remove chicken from the oven and transfer pieces to a clean bowl. Add the hot sauce, and toss to coat the chicken.
Return chicken to baking sheet and bake for 10-15 more minutes until the chicken is cooked through.
Combine the sour cream, blue cheese, and chives and mix well. Serve the chicken with the dip on the side.
Nutritional information per serving for recipe as given above:
Fat: 9 g.
Saturated Fat: 4 g.
Cholesterol: 112 mg.
Carbohydrates: 5 g.
Protein: 42 g.
Sodium: 489 g
I used boneless, skinless chicken breasts cut into into strips instead of tenders, Frank's Redhot Thick Buffalo sauce, and dried chives instead of fresh. I doubled the dip because it didn't make enough for my guys.
I think the next time I make this I will just go ahead and coat the chicken with the sauce at the beginning and bake until done instead of doing it halfway through the process. I see no reason why they wouldn't turn out that way.