Buffalo Chicken Fingers

American fare at many restaurants will often include Buffalo Chicken Wings.  They are delicious but so bad for us, mostly because of their high fat content (40 or 50 grams per serving).  I thought that there must be a way to reduce the fat and the sodium but still be tasty.  I looked up a few recipes online and adjusted them until I found one that I liked.  I think that this recipe reduces the fat to 5 grams or less per serving. 

Chicken fingers are fairly simple to make. You can even make them ahead and freeze them to be reheated later for a super quick meal.  I often use the leftovers to make chicken salad or chicken wraps.  I sometimes serve the chicken fingers with a homemade low sodium ranch dressing.  I have included that recipe here as well.

BUFFALO CHICKEN FINGERS 

3 – 4 Boneless, skinless chicken breasts, cut into strips

¼ cup flour

1 teaspoon garlic powder

1 teaspoon cayenne

½ cup Matzo Meal

½ cup skim milk

3 tablespoons unsalted melted butter or spray oil

Preheat oven to 400 degrees and spray baking sheet with cooking spray.  In plastic zip bag, mix flour, ½ teaspoon garlic powder, and ½ teaspoon cayenne.  In a shallow dish, mix Matzo Meal, ½ teaspoon garlic powder, and ½ teaspoon cayenne.  Pour milk into a separate shallow dish.  Place chicken strips in zip bag with flour mixture and shake until coated.  Dip chicken strips in milk and then coat in Matzo Meal mixture.  Place chicken strips on baking sheet and brush with melted butter or spray oil.  Bake for 8 minutes and remove from oven.  Turn strips over and brush with butter/oil and bake 8 minutes longer.

RANCH DRESSING 

Ingredients:

1 tablespoon Auntie Jean’s Low Sodium Ranch Blend*

1 cup low fat mayonnaise/ low fat yogurt

1/4 cup milk/ buttermilk

In bowl, combine all ingredients and mix well.

*NOTE:  Please contact me if you would like to purchase a bottle of Auntie Jean's Low Sodium Ranch Blend for $5 per bottle.  You may substitute it with: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 teaspoons dried parsley, 1/2 teaspoon dried dillweed, and 1/8 teaspoon white pepper.