Spicy and satisfying, these Skinny Buffalo Chicken Strips are low-fat, low-sodium goodness.
Author: Anne Papina
Recipe type: Main
Cuisine: American
Serves: 4-6
Ingredients
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
Instructions
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.
Recipe by Webicurean at http://blog.webicurean.com/2013/08/11/skinny-buffalo-chicken-strips-sundaysupper/