Sunday is soon coming, and that means the Superbowl is almost here! I’ve got my money on the Broncos this year, that offense is not going to be stopped. Who do you think’s going to take home the trophy?
Anyway, we need some food for Sunday right? I figure I’m going the classic route and doing some buffalo chicken strips for it. They’re crunchy, full of flavor, and absolutely delicious! You can use whichever hot sauce you want to, I personally went with Frank’s Buffalo Wing Sauce because it’s one of my favorites. That vinegar like pungency mixing with the rich fats of the butter makes for a great dipping sauce.
When I cook large amounts of meat like this, I choose to go with an industrial sized cooling rack, rather than a baking cooling rack. It gives a lot more support and is usually a better size for fitting on a cookie sheet.
I used Blue Stilton cheese for this recipe, grating it as needed for the chicken and sprinkling it over the top for garnish. It adds that much needed cooling effect when the sauce gets too spicy.
Yields 9 total chicken strips, 3 total servings.
The Preparation
- 9 ounces boneless, skinless chicken breast
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 cup almond flour
- 2 large egg
- 1/2 cup hot sauce
- 3 tablespoons butter
- 1/4 cup olive oil
- 3 tablespoons blue cheese, crumbled
The Execution
1. Preheat your oven to 400F.
2. Pat your chicken breasts dry from any excess moisture.
3. Pound the chicken beasts using a meat hammer to flatten them.
4. Cut the chicken breasts in half along the line of fat.
5. In a ramekin, combine the paprika, chili powder, salt, pepper, garlic powder, and onion powder.
6. In a bowl, combine almond flour and 1/3 of the spice mix.
7. Wrap foil around a cookie sheet and then place a cooling rack over the top.
8. Season your chicken using 1/3 of the spices on one side of the chicken.
9. Flip all of the halved breasts over and season the other side with your remaining spices.
10. In a container, whisk 2 eggs.
11. Dip each chicken strip into the egg mixture, then into the almond flour and spices. Make sure both sides are covered. Lay them flat on the cooling rack.
12. In a pan, add your hot sauce and butter on low heat.
13. Put your chicken into the oven for 15 minutes.
14. Once the chicken is finished cooking, take them out of the oven and drizzle one side with 2 Tbsp. Olive Oil. Put them back in the oven for 3 minutes on broil.
15. Flip the chicken breasts over, drizzling them with the remaining olive oil. Broil them again for 3 minutes.
16. Let the chicken strips cool for 5 minutes then serve with a side of sauce and blue cheese crumbles over them. You can optionally brush each chicken strips with the buffalo sauce.
This makes a total of 3 servings of Superbowl Sunday Buffalo Strips. Each serving comes out to be 669 calories, 53g fats, 6.1g net carbs, and 39.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 9 ounce boneless, skinless chicken breast | 421 | 9.2 | 0 | 0 | 0 | 79.1 |
| 1 tablespoon paprika | 19 | 0.9 | 3.7 | 2.4 | 1.3 | 1 |
| 1 tablespoon chili powder | 23 | 1.2 | 4 | 2.8 | 1.2 | 1.1 |
| 2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon black pepper | 10 | 0.1 | 2.7 | 1.1 | 1.6 | 0.4 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1 teaspoon onion powder | 8 | 0 | 1.9 | 0.4 | 1.5 | 0.2 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup hot sauce | 13 | 0.4 | 2 | 0.3 | 1.7 | 0.6 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 3 tablespoon blue cheese | 89 | 7.3 | 0.6 | 0 | 0.6 | 5.4 |
| Totals | 2020 | 160.1 | 36.4 | 18.2 | 18.3 | 120.2 |
| Per Serving (/3) | 673 | 53.4 | 12.1 | 6.1 | 6.1 | 40.1 |
Superbowl Sunday Buffalo Strips
Ingredients
- 9 ounce boneless, skinless chicken breast
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ cup almond flour
- 2 large egg
- ½ cup hot sauce
- 3 tablespoon butter
- ¼ cup olive oil
- 3 tablespoon blue cheese crumbled
Instructions
- Preheat oven to 400F. Pat your chicken breasts dry from any excess moisture.
- Pound the chicken breasts using a meat hammer to flatten them to 1/2 inch thickness.
- Cut the chicken breasts in half along the line of fat.
- In a ramekin, combine the paprika, chili powder, salt, pepper, garlic powder, and onion powder.
- In a bowl, combine almond flour and 1/3 of the spice mix.
- Wrap foil around a cookie sheet and then place a cooling rack over the top. Season your chicken using 1/3 of the spices on one side of the chicken. Flip all of the halved breasts over and season the other side with your remaining spices.
- In a container, whisk the eggs.
- Dip each chicken strip into the egg mixture, then into the almond flour and spices. Make sure both sides are covered. Lay them flat on the cooling rack.
- In a pan, add your hot sauce and butter on low heat.
- Put your chicken into the oven for 15 minutes.
- Once the chicken breasts finish cooking, take them out of the oven and drizzle one side with olive oil. Put them back in the oven for 3 minutes on broil. Flip the chicken breasts over, drizzling them with the remaining olive oil. Broil them again for 3 minutes.
- Let the chicken strips cool for 5 minutes, then serve with a side of sauce and blue cheese crumbles over them. You can optionally brush each chicken strip with the buffalo sauce.
Awesome, even my husband enjoyed them. The only thing I did different was cooked them on my grill.
Really glad to hear it, thank you!
Did you proof read this?
Five chicken breasts, cut in half, makes nine pieces?
Chicken breasts vary greatly in size. How much chicken (WEIGHT) do you start with?
Keep in mind this is an older recipe so I wasn’t as strict about the ingredients when I was writing them. They were pretty small chicken breasts, but one was a little smaller than the rest so I just got 1 piece instead of 2. Sorry for any confusion – though if you weigh the chicken you use you should be able to get an accurate macro count on them. They should be pounded and pretty thin so they should not weigh very much. Sorry for any confusion.
Thank you for your reply. Re-reading my OP it sounds kindabitchy. So sorry about venting my pre-supper stress toward you. My 2 chicken breasts weighed 1lb. 14oz.! So weight is a better measure. I have been making notes on every recipe so far. They’re all make-again-worthy here (not fans of shrimp curry). Your 4-wk menu plan is really great.
Thank you! Yeah I will try to update some of the older recipes over the next 4-5 months so that we have newer photos and more consistent ingredients. Glad you liked it, nonetheless!
I used 3 chicken breasts I had already poached. Skipped rubbing -simply dipped in egg then dredged in spice/flour mix. Sliced in chunks. 8 minutes on 400, drizzled with coconut oil- a few minutes under the broiler…simply amazing! Thank you!
I’m glad you liked them!
This wasn’t one of my favorite recipes. It was hard to follow with regard to portions and mine had too much breading. I used boneless thighs and the flavor was fine, but it just isn’t something I would do again considering the amount of time and effort.
I will say that this is the first recipe I feel this way about. All the others have been great!
I’m sorry this one wasn’t a new favorite!
My wife loved it. I do wonder how 5 chicken breasts divided by 2 (cut in half) equals 9 chicken strips. It should equal 10 no? I did not catch the instruction to put it on a raised grid, so it was a bit soggy and stuck on one side, but still great and making again tonite.
I do mine in a good non-stick pan on the stovetop. Works well.
It was also difficult for me to get an idea of the amount of meat.