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.
- 5 Chicken Breasts Pounded to 1/2″ Thickness
- 3/4 Cup Almond Flour
- 1/2 Cup Hot Sauce
- 1/4 Cup Olive Oil
- 3 Tbsp. Butter
- 3 Tbsp. Blue Cheese Crumbles
- 2 Large Eggs
- 1 Tbsp. Paprika
- 1 Tbsp. Chili powder
- 2 tsp. Salt
- 2 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
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.
Per serving, the chicken strips come out to 683 Calories, 54g Fats, 4.8g Net Carbs, and 41g Protein.
|Superbowl Sunday Buffalo Strips||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|5 Chicken Breasts||429||9||0||0||0||81|
|3/4 Cup Almond Flour||360||32||14||7||7||14|
|1/2 Cup Hot Sauce||40||0||0||0||0||0|
|1/4 Cup Olive Oil||480||54||0||0||0||0|
|3 Tbsp. Butter||300||33||0||0||0||0|
|3 Tbsp. Blue Cheese Crumbles||240||20||0||0||0||14|
|2 Large Eggs||140||12||1.4||0||1.4||12|
|1 Tbsp. Paprika||20||1||4||3||1||1|
|1 Tbsp. Chili Powder||24||1||4||3||1||1|
|1 tsp. Garlic Powder||9||0||2||0||2||0|
|1 tsp. Onion Powder||8||0||2||0||2||0|