ARE YOU READY FOR SOME FOOTBALL?!
My family has been anxiously awaiting the return of football season since the Superbowl. I know that our Saturdays (College Football reigns supreme in this household) will be spent with friends and family cheering on various college teams.
Did I mention we will be stuffing our faces as well?
I honestly don’t know if I enjoy the game, the fellowship, or the food more.
Um yes, I do know. It is the FOOD!!!
Thankfully, the fall weather also lends itself to hiking, where I can burn off all the excess calories I have consumed. Although sometimes, I think the stress of the games causes me to burn a few calories here and there. Especially when my family is rooting for opposing teams. I like peace!!!
Wouldn’t it be great to enjoy all the football classics without the guilt or excess calories though?
Thankfully, you have me. I am going to make that possible for you.
This football season you all have requested me to make over some of our favorite Game Day snacks to make them healthier, while still tasty.
First up: Buffalo Wings
Wings are my hubbie’s favorite go-to football snack and he has been known to devour more than his fair share during a football game or two. In fact, I think his friends have stopped offering to bring wings to our parties anymore because they can not afford to bring as many as he is known to eat.
So to make a healthier version of a wing enjoyable for him, well that is tough.
I wanted to do something different than just bake a wing–that is an easy fix that has been done time and time again. And to be honest, I personally despise chicken wings–too much work for very little meat 🙂 So I decided to make a Boneless Buffalo Chicken “Wing”.
I started by cutting boneless, skinless chicken breasts into 1 inch wide strips. I marinated them in buttermilk and then breaded them with a coating that was full of flavor and would sure to produce a good crispy exterior. Then, get ready….I deep fried them!
As long as your oil is heated to 375 for frying, very little grease is actually absorbed into the chicken, making frying okay for an occasional splurge, even when eating healthier. And if you are really trying to watch your calories, by all means bake these Buffalo Chicken Strips and you have a truly guilt free snack (which by the way, I tried along with the fried version and I LOVED!)
And you know what, 1 of these fried “wings,”with topping and all, has the same fat content of one chicken wing, BEFORE it is fried or tossed with sauce. Who eats just one chicken wing, plain nonetheless?!
For my husband, I do believe it was the frying of the chicken that convinced him they were as finger-licking good as his traditional chicken wing. That is an accomplishment–selling a chicken wing lover that a chicken strip was just as good!
So ditch your traditional wings and get your taste buds ready for your new favorite version of a classic.
- 2 pounds boneless skinless chicken breasts
- ½ cup buttermilk
- 2 cups vegetable or peanut oil
- ¼ cup flour
- ½ cup panko bread crumbs
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 teaspoons garlic powder, divided
- 1 tablespoon butter
- ⅓ cup Tabasco
- 1 tablespoon honey
- Cut each chicken breast into 1 inch wide strips. Place in buttermilk and marinade for 30 minutes or overnight.
- Heat the oil in a large heavy bottomed skillet to 375 degrees. (Or until a drop of water sizzles in oil)
- Combine the flour, panko, 1 teaspoon of garlic powder in shallow pie plan.
- Remove chicken from buttermilk and dredge in flour mixture, shaking off excess.
- Place the chicken strips onto a cooling rack that is on top of a cookie sheet, while waiting to fry.
- Fry 3-4 pieces of chicken at a time for 5 minutes.
- Remove from oil and drain on paper towels.
- Combine remaining teaspoon of garlic powder with butter, honey, and Tabasco.
- Brush each chicken strip with the mixture.
- Delicious served with Ranch or Bleu Cheese.
What classic Game Day Fare do you want given a make-over?