Thursday, May 7, 2009

Chili's Boneless Buffalo Wings

My friend Michelle had us over for dinner sometime last week. She made this really yummy buffalo chicken salads. She got the recipe out of one of those Top Secret Restaurant recipe books. I cam home and looked in the Top Secret Recipe book I have and saw this recipe. It is a low fat version of Chilis Buffalo Chicken. We tried it last night and it was really good. It is pretty spicey so I am not sure that Mom would like it, but I think Dad and Mary would. Anyway, Pete loved it and I know we will make it again so I thought I would share.

1 cup flour
2 tsps salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 cup egg substitue (we used a 1 whole egg because that is what I had.)
1 cup reduced fat milk
2 skinless chicken breasts
oil cooking spray
1/4 cup Louisiana hot sauce
2 tbsp fat free butter spread (I used margarine because that is what I had.)
2 tbsp water

Preheat oven to 475 dgrees. Combine flour, salt, peppers, and paprika in a medium bowl. Whisk egg and milk together in a small bowl. Slice each chicken breast into 5 or 6 pieces. Working with one or tow pieces of chicken at a time, dip each piece into egg mixture and then into breading blend. Then repeat the process so that each piece of chicke is double coated. Coat a baking sheet with cooking spray. Arrange the chicken on the baking sheet and then spray cooking spray over the top of each piece.
Bake the chicken for 10-12 minutes or until it begins to brown. Then crank the heat up to broil and continue to cook for 2-4 more minutes or until the surface begins to become golden brown and crispy.
As the chicken cooks, combine the hot sauce, butter, and water in a saucepan over medium high heat. Cook just until the mixture begins to bubble, then remove the sauce from the heat and cover until it's needed.
When the chicken is cooked, remove from oven and let them cool for a few minutes. Place in a tupperware and pour the sauce over the chicken in the container. Pup lid on it and gently toss until each piece of chicken is coated with sauce.
It suggest putting the chicken on a plate and serving as an appetizer with celery and bleu cheese dressing. We just put it on top of salads with ranch dresssing.