Boneless Buffalo Strips

Ingredients

• 1/2 cup reduced-fat sour cream
• 1/4 cup Greek yogurt
• 1/2 cup crumbled gorgonzola
• 1 teaspoon garlic pepper (or your favorite house seasoning)
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar
• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 teaspoons salt
• 2 teaspoons chili garlic sauce
• 2 tablespoons Frank’s Red Hotr
• 1 cup low fat buttermilk
• 1 tablespoon apple cider vinegar
• 1 1/2 cups whole wheat panko crumbs
• 8 tablespoons whole wheat flour
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon cayenne
• 1 1/2 teaspoons salt
• Cooking spray (olive or canola oil)
• 1/4 cup Frank’s Red Hot

Directions

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