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Boneless Buffalo "Wings"

Boneless Buffalo "Wings"

Get Ready

Servings: Serves 6

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

vegetable cooking spray (chicken)
2 cups baked corn tortilla chips (about 3 oz.) (chicken)
2 cups crispy rice cereal (chicken)
3 Tbsp. all-purpose flour (chicken)
1 tsp. cayenne pepper (chicken)
1 tsp. garlic powder (chicken)
3/4 tsp. onion powder (chicken)
1/2 tsp. freshly ground black pepper (chicken)
4 egg whites (chicken)
1 (1.5 lb.) pkg. Taste of Inspirations Thin Sliced Chicken Breast Cutlets (chicken)
1/4 cup hot sauce, such as Frank's Red Hot (buffalo sauce)
1 Tbsp. unsalted butter (buffalo sauce)
1 Tbsp. cider vinegar (buffalo sauce)
1 tsp. honey (buffalo sauce)
1 (5.3 oz.) pkg. nonfat plain Greek yogurt (blue cheese dip)
2 Tbsp. low-fat mayonnaise (blue cheese dip)
5 Tbsp. Taste of Inspirations reduced-fat crumbled blue cheese (blue cheese dip)
1/4 tsp. freshly ground black pepper (blue cheese dip)
4 celery ribs, cut into sticks, to serve with dip

directions:

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and spray with cooking spray. Place corn chips and cereal into a food processor and process into crumbs. Transfer to a shallow bowl.
2. Add flour, cayenne, garlic powder, onion powder, and black pepper to a gallon-size resealable plastic bag. Shake well to combine.
3. Lightly whisk egg whites in a shallow bowl just to mix together.
4. Slice chicken horizontally into 24 (1-inch) strips and add them to bag with flour. Seal bag and shake well to coat with the seasoned flour.
5. Working in an assembly line, take a piece of flour-coated chicken, dip it in egg whites, then coat it in the crumb mixture, shaking off excess in each step. Place finished pieces of chicken on baking sheets. Bake for 20 minutes, until chicken is cooked through and coating is crispy.
6. While the chicken cooks, prepare the buffalo sauce. In a small saucepan over medium-low heat whisk together sauce ingredients. When sauce is smooth, remove from heat.
7. Prepare the dip. In a medium bowl, stir together dip ingredients until blended. Dip may be made 3 days ahead of time and refrigerated until needed.
8. To serve, place chicken pieces onto a platter and drizzle the buffalo sauce over them. Serve celery and blue cheese dip on the side.
Source: Hannaford fresh Magazine, January - February 2015

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Quantity Ingredients  
vegetable cooking spray (chicken)  
2 cups baked corn tortilla chips (about 3 oz.) (chicken)  
2 cups crispy rice cereal (chicken)  
3 Tbsp. all-purpose flour (chicken)  
1 tsp. cayenne pepper (chicken)  
1 tsp. garlic powder (chicken)  
3/4 tsp. onion powder (chicken)  
1/2 tsp. freshly ground black pepper (chicken)  
4 egg whites (chicken)  
1 (1.5 lb.) pkg. Taste of Inspirations Thin Sliced Chicken Breast Cutlets (chicken)  
1/4 cup hot sauce, such as Frank's Red Hot (buffalo sauce)  
1 Tbsp. unsalted butter (buffalo sauce)  
1 Tbsp. cider vinegar (buffalo sauce)  
1 tsp. honey (buffalo sauce)  
1 (5.3 oz.) pkg. nonfat plain Greek yogurt (blue cheese dip)  
2 Tbsp. low-fat mayonnaise (blue cheese dip)  
5 Tbsp. Taste of Inspirations reduced-fat crumbled blue cheese (blue cheese dip)  
1/4 tsp. freshly ground black pepper (blue cheese dip)  
4 celery ribs, cut into sticks, to serve with dip  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 360 kcal (18%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 4 g (17%)
Cholesterol 95 mg (31%)
Sodium 770 mg (32%)
Total Carbohydrates 29 g (9%)
Dietary Fiber 2 g (8%)
Protein 39 g (65%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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