Chicken
Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps

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If you have a craving for buffalo wings, why not make it healthier with these Buffalo Chicken Lettuce Wraps?  Take this twist on your favorite finger food and enjoy the same bold taste without the guilt.

Ingredients:

2 chicken breasts, butterflied and pounded thin

3 Tbsp of vegetable oil

1 cup of Frank’s Buffalo Sauce

1 head of iceberg lettuce

Shredded carrots

Celery, julienned

1/2 cup of blue cheese dressing

Directions:

In a large sauce pan, heat oil and add chicken.  Cook until brown on both sides.  Remove from heat and cut into thin strips.  Place in a large bowl and smother with buffalo sauce.

Meanwhile, was the iceberg lettuce and separate the leaves.  Scoop a spoonful of the buffalo chicken into each lettuce leaf.  Top with shredded carrots and celery.  Finish with a drizzle of blue cheese dressing.

Wrap, roll and enjoy.

Coconut Breaded Chicken Fingers

Coconut Breaded Chicken Fingers

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Here’s a grown-up recipe for a kid’s favorite- chicken fingers.   Give your chicken tenders a whole new twist simply by adding coconut to your breadcrumbs.  You won’t believe how it elevates the taste.  Tip: coconut makes the chicken taste much sweeter so I like to play it down by serving it with a spicy dipping sauce like my Sriracha mayo.

Ingredients:

1 lb of boneless, skinless chicken tenders

2 cups of flour

3 eggs, beaten

2 cups of Panko breadcrumbs

1/2 cup of shredded coconut

5 Tbsp of oil

Dipping Sauce

Directions:

Prepare your breading station with individual bowls of flour, beaten eggs and a mixture of the breadcrumbs and coconut.

Dip each chicken tender into the flour first, then egg, then breadcrumb mixture.  Transfer to a hot skillet with oil and cook 5-8 minutes on each side over medium heat.

Once brown, remove from pan and place on a wire rack.  Sprinkle with sea salt and serve with a dipping sauce.