Who doesn't love Buffalo Chicken Wings? Or any deep-fried, salty, crispy- skin chicken for that matter. Especially when they are paired with an icy cold pint of deliciousness. Or two. Or three.
There is no doubt that deep-fried chicken wings are one of the best inventions since sliced bread, but my thighs don't really care for them, thank-you very much, so I have had to come up with a healthier, lower fat and lower calorie version. I used boneless, skinless chicken breasts ( boneless chicken thighs would also work), sliced them up and marinated them in hot sauce before lightly breading them. They were then baked in the oven until crispy and golden brown. I like to serve these with carrot and celery sticks and a low fat blue cheese dressing. These are seriously good. I think I actually prefer this version. No bones to deal with and not as messy!
Buffalo Chicken Bites
1 large boneless, chicken breast
1/3 cup hot sauce, I used Frank's Chili Lime
3/4 cup flour (whichever type you prefer)
2 or 3 egg whites, lightly beaten
about 1 cup of panko breadcrumbs
salt and pepper
to serve: carrot and celery sticks, low fat blue cheese dressing
or ranch dressing
Slice chicken into 1/2 inch slices, crosswise. Season well with salt and pepper. Put in a zipper top plastic bag. Add the hot sauce and make sure all the chicken is coated. Marinate in the fridge for a couple of hours. Fill two shallow bowls, one with flour, one with egg whites, and put panko in a clean, plastic zip top bag. Dip each chicken piece first in flour, then dip in egg whites and then drop in bag with the panko and then - shake, shake, shake....shake, shake, shake...your booty... Sorry, I just couldn't resist. : 0 ) Lay flat on a parchment lined tray. Refrigerate for another hour or so ( this will help the breading stick to the chicken). Preheat oven to 400F and bake on a lightly oiled baking sheet until cooked thoroughly and golden brown, about 15 minutes, flipping once halfway through cooking.
Tags: Chicken, Buffalo Sauce, Spicy, Appetizers