Aimee's Boneless Buffalo Chicken Bites
My family loves these! I always double the recipe just to keep some in the fridge. They are delicious cold as a snack as well. These pack some heat, so if your palate is tender, you may want to omit the Cayenne pepper.
1 Cup Flour
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank's Hot Sauce
2 Tablespoons Margarine (I use butter!)
2 Tablespoons Water
Preheat oven to 475 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a largeZip-lock bag. Whisk the egg and milk together in a small bowl.
Slice the chicken breasts into large chunks or strips (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated.
Place a piece of foil (dull side up) OR parchment paper (my preference) onto a cookie sheet and spray with non-stick cooking spray.
Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 10-12 minutes or until chicken begins to brown.
Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy.
As the chicken cooks, combine Frank's Hot Sauce, margarine (or butter) and water in a microwave save dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.
When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Toss chicken and hot sauce mixture ion a bowl until all pieces are coated. Serve immediately. Yummy with low-fat Ranch Dressing (extra WW points).
Weight Watchers Points: 4 point per serving
Estimated preparation time: 15-30 minutes