Snack: Baked Buffalo Chicken Strips with Blue Cheese Dip Recipe | MyRecipes

You'll score big on game day with these easy buffalo chicken strips paired with zesty blue cheese dip.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Baked Buffalo Chicken Strips with Blue Cheese Dip Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 pounds boneless, skinless chicken breasts
1 1/2 cups plus 1/2 cup buttermilk
2/3 cup hot sauce
1 cup sour cream
5 ounces blue cheese, crumbled
1/2 tablespoon white wine vinegar
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
8 ounces Ritz crackers (2 sleeves)
3 tablespoons Buffalo wing seasoning mix
4 tablespoons canola oil
6 large celery ribs, cut in quarters lengthwise

Instructions

Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended. Pour over chicken; mix until chicken is coated. Cover and refrigerate for 1 hour.
Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
Preheat oven to 350 ºF. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed. Add seasoning mix and pulse to combine.
Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes. Place on baking sheet. Repeat with remaining oil and chicken.
Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes. Serve chicken hot with celery and blue cheese dip.

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