Buffalo Chicken Fingers with Blue Cheese Dip

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momcindy
momcindy Posts: 194 Member
in Recipes
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:
Calories: 287
Fat: 9 g.
Saturated Fat: 4 g.
Cholesterol: 112 mg.
Carbohydrates: 5 g.
Protein: 42 g.
Fiber: 0
Sodium: 489 g


My adjustments: I used boneless, skinless chicken breasts cut into into strips instead of tenders, Frank's Redhot Thick Buffalo sauce instead of sriracha sauce, and dried chives instead of fresh.
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Replies

  • chrissym78
    chrissym78 Posts: 628 Member
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    mmm, bump! thanks!
  • msheldon88
    msheldon88 Posts: 71 Member
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    Yum!!! I am going to have to try this! Bump!
  • val071418
    val071418 Posts: 96 Member
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    bump...yum I love me some hot wings and this willl be a decent substitute I think!!
  • MissingMyOldSelf
    MissingMyOldSelf Posts: 689 Member
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    AWESOME!!! I saw a similar recipe on the Betty Crocker site, and one of my new favorite hobbies is getting recipes and lightening them up, and comparing their differences. You did a great job lightening this up!!! Thank you!!!
  • momcindy
    momcindy Posts: 194 Member
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    We liked it and didn't miss anything from the traditional version. The only thing is, the blue cheese dip wasn't enough for hubby and son so I ended up making more.
  • trishlambert
    trishlambert Posts: 213 Member
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    Oh gosh...stomach is growling!!
  • shauna121211
    shauna121211 Posts: 575 Member
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    BUMP BUMP BUMP
  • momof3G8kids
    momof3G8kids Posts: 26
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    mmm, going to have to try this! Thanks!
  • heyyooadrienne
    heyyooadrienne Posts: 15 Member
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    BUMP
  • ResilientWoman
    ResilientWoman Posts: 440 Member
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    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:
    Calories: 287
    Fat: 9 g.
    Saturated Fat: 4 g.
    Cholesterol: 112 mg.
    Carbohydrates: 5 g.
    Protein: 42 g.
    Fiber: 0
    Sodium: 489 g


    My adjustments: I used boneless, skinless chicken breasts cut into into strips instead of tenders, Frank's Redhot Thick Buffalo sauce instead of sriracha sauce, and dried chives instead of fresh.

    Common wisdom says to use light or fat free sour cream, but in my experience and the latest research and my ticker will back this up...Using Whole Fat, pastured, cultured Sour Cream instead, would make this an Excellent food choice for burning fat and building muscle. The light sour cream has more carbs and often has stabilizers that are not as helpful. You could make it both ways and check your blood sugar at 1, 2 and 3 hours afterward to see what your body votes.

    Also because skinless chicken breasts are too low in fat to be my best choice, I'll probably use bacon grease over the olive oil and actual wing sections with the skin, fat and bones still together or maybe thighs with the skin and fat.

    Thanks for the non-breaded recipe. I could do this with either the Sriracha or the Frank's both of which are reading as gluten free to me from the celiac sites I checked them on.

    Cindy, eat these guilt free and enjoy!!!
  • renee474
    renee474 Posts: 58 Member
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    Sounds really good! Thanks!
  • ashlielinn
    ashlielinn Posts: 920
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    Bump!
  • Sugs94
    Sugs94 Posts: 375 Member
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    Yum....will make that this week. Thanks.
  • awmadero
    awmadero Posts: 2
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    Thank you, CIndy. I need more of these recipes:)
  • rpphillip
    rpphillip Posts: 230 Member
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    going to try this one!
  • KEN1013
    KEN1013 Posts: 182 Member
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    :flowerforyou: bump!!!!!!!!!
  • ResilientWoman
    ResilientWoman Posts: 440 Member
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    That's it! I'm going out to buy the ingredients to make this over the weekend!
  • momcindy
    momcindy Posts: 194 Member
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    Bumping this up because I had a few people ask about it...
  • 4wh33lr
    4wh33lr Posts: 5
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    bump
  • windybaer
    windybaer Posts: 47 Member
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    Bumpitty Bump

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