Did I ever tell you about when Morgan and I met? You see, a mutual friend played matchmaker and invited us both on a ski weekend. One night, we were paired up to cook dinner, and a make-your-own taco bar was the plan. As we ran around the local market gathering ingredients, out of all the choices available (and there were lots), we both grabbed a bottle of “Kick Yo’ Ass Hot” Sauce. Kismet? Maybe. It definitely got us laughing, especially since neither of us had heard of it before. Spicy foods–the first item in a long list of things we have in common.Â Lucky for us, this week’s #SundaySupper is all about cranking up the heat, so I’m bringing these Skinny Buffalo Chicken Strips. Amy over at Kimchi Mom is hosting.
Loaded up on hot sauce, hitting the slopes!
Anyway, you’d laugh if you ever saw all the bottles of hot sauce in our refrigerator. There are at least a dozen different varieties of hot sauce on the door at any given time, no lie. I even have a bottle of bacon hot sauce. Yes, bacon hot sauce. My favorite, though, is Sriracha sauce, which goes with just about everything. There’s only one mistake on the door–Dave’s Insanity, which apparently requires at least temporary insanity to enjoy. Even Morgan won’t eat it, and he douses *everything* with hot sauce.
Don’t worry, though, there’s no hot sauce in this recipe, insane or otherwise. These chicken strips are super simple to prepare, plus the leftovers make a great snack. There’s not much in the way of measuring going on here–basically, once the strips are marinated, I spread them out on a baking sheet and sprinkle a generous amount of the seasonings on both sides. There’s no salt in this recipe, however, you’re certainly welcome to add salt if you want. I find that loading up on other seasonings is a great way to help reduce your sodium intake. Plus cayenne has myriad health benefits, including boosting the metabolism and aiding in digestion. Low-fat, low-sodium, and guilt-free… what more could you want?
Wash and dry the chicken breasts, then cut them into strips–I usually get about 4 to 5 short strips out of each. Then place the chicken strips in a Ziploc bag along with the water, vinegar, and cayenne pepper. Seal and smush around (yes, that’s the technical term!) so that the cayenne is thoroughly mixed into the liquid. Refrigerate for about 30-40 minutes.
Once the chicken is done marinating, spread evenly on a large baking sheet, and generously season on both sides with the remaining herbs/spices.
Bake for about 20 minutes or until done.
Serve with a salad or a light side such as this quinoa tossed with spinach and garlic. Or do like Morgan–chop up the meat, and make a buffalo burrito with it!
Here’s the printable version:
- 2 lbs boneless, skinless chicken breast
- ½ cup cider vinegar
- ½ cup water
- 3 tbsp cayenne pepper
- Dried oregano
- Garlic powder
- Ground Cumin
- Chili Powder
- Cut the chicken into strips/medium sized pieces--I usually get about 4-5 small strips out of each piece.
- Place the chicken in a large ziplock bag, and add the vinegar, water, and cayenne pepper. Smush around so the cayenne distributes evenly in the liquid, then seal the bag, and place in the fridge for about 40 minutes.
- Preheat oven to 350F.
- Arrange the chicken pieces on a large baking sheet. Liberally sprinkle the remaining seasonings over the chicken pieces. Flip the pieces over, and sprinkle the other side with the seasonings.
- Bake for about 20 minutes or until done.
Let’s see what other hot dishes the others have cooked up!
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion SalsaÂ from Shockingly Delicious
Spicy Tempeh ChipsÂ from The Urban Mrs
Sriracha PopcornÂ from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel CrackersÂ from What Smells So Good?
BakedÂ Banana Pepper PoppersÂ from Daily Dish Recipes
Spicy Black Bean and Corn StewÂ from Mamaâ€™s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup)Â from girlichef
Bajia with Tomato and Chili ChutneyÂ from My cute bride
ShreddedÂ Buffalo Chicken SaladÂ from Casa de Crews
Sriracha and Parmesan FriesÂ from Mess Makes Food
Smoky Salmon ChowderÂ from Cindyâ€™s Recipes and Writings
Hummus with Spicy Turkish Ezme SaladÂ from Neighborfood
Goat Cheese Stuffed Peppedew PeppersÂ from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce)Â from Soniâ€™s Food
Fiery Main Dishes
Spicy Stuffed Mexican PeppersÂ from Peanut Butter and Peppers
Jalapeno Popper Fettuccine AlfredoÂ from Chocolate Moosey
Baked Tilapia en EscabecheÂ from La Cocina de Leslie
Spicy Grilled Chicken Wings withÂ Two Dipping SaucesÂ from Runnerâ€™s Tales
Chorizo and Scallop SkewersÂ from Janeâ€™s Adventures in Dinner
Buffalo Chicken PizzaÂ from Cookinâ€™ Mimi
Thai Cashew ChickenÂ from Doggie at the Dinner Table
Skillet JambalayaÂ from Hezzi-Dâ€™s Books and Cooks
Firecracker ChickenÂ from Juanitaâ€™s Cocina
Spiced Turkey Burger PattiesÂ from Cook the Story
Aubergine and Chickpea CurryÂ from Small Wallet, Big Appetite
Savory Tomato & Poblano PieÂ from An Appealing Plan
Venison Mole RojoÂ from Curious Cuisiniere
Zaâ€™atar Chicken with FattoushÂ from Food Lust People Love
Crispy Oven Fried Buffalo Chicken TendersÂ from In The Kitchen With KP
Skinny Buffalo Chicken StripsÂ from Webicurean
BBQ Chicken Pizza with Poblano Peppers and PepitasÂ from The Wimpy Vegetarian
Spicy Thai Beef SaladÂ from Magnolia Days
Buffalo Chicken Sloppy JoesÂ from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken ThighsÂ from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo SauceÂ from Growing Up Gabel
Whole grain Mustard recipe â€“ Moutarde Ã lâ€™ancienneÂ from Masala Herb
Homemade Sriracha SauceÂ from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel SconesÂ from Killer Bunnies, Inc
Fiery PomeloÂ from My Other City By The Bay
Cinnamon Monkey BreadÂ from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice CreamÂ from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion BarsÂ from NinjaBaking.com
Join the #SundaySupper conversation on twitter on Sunday!Â We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out ourÂ #SundaySupper Pinterest boardÂ for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement?Â Itâ€™s easy. You can sign up by clicking here ?Â Sunday Supper Movement.