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Twisted Buffalo Strips

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1 lb boneless skinless chicken breasts

1/4 cup milk

2 tbsp hot sauce

1/2 cup olive oil mayonnaise

3/4 cups finely crushed rice crackers

1/3 cup shredded cheddar cheese

3 medium-sized potatoes

1/2 medium-size onion

6 oz plain non-fat Greek yogurt

1 tsp lime juice

2 tbsp fresh cilantro (chopped)


  1. Preheat oven to 350ºF.
  2. Slice 1 lb. of fresh, boneless skinless chicken breasts (or thighs) into 1 inch wide strips.
  3. Mix 1/4 cup of milk, 2 tbsp. of hot sauce and 1/2 cup of olive oil mayonnaise together in a bowl until well blended.
  4. Finely crush enough rice crackers (any flavor) to make about 3/4 cup of crumbs, and then mix in 1/3 cup of finely shredded cheddar cheese.
  5. Dip a strip of chicken in the mayonnaise and then the cracker/cheese crumbs. Dip it again in the mayonnaise and then lastly the cracker/cheese crumbs. Place the “double breaded” strip on a baking sheet that has been lighly oiled to prevent sticking. Repeat step 4 for the remaining chicken strips.
  6. Bake the strips (not touching) for 2025 minutes. Half way through the baking time, turn the strips.
  7. While the chicken strips are baking, wash and cut three medium-sized potatoes into chunks and dice 1/2 a medium-size onion. Season with a little salt and pepper to taste. Add 2 tbsp. of water and microwave in a covered dish for 6-8 minutes.
  8. For the dipping sauce, mix 6 oz. of plain non-fat Greek yogurt with 1 tsp. of ime juice and 2 tbsp. of chopped, fresh cilantro. (2 tsp. of dried cilantro can be used instead of fresh cilantro)
  9. Serve 1/4 of the chicken strips and 1/4 of the dipping sauce, with 1/4 the the potatoes and 4-5 celery and carrot sticks. (For a little more heat, add some hot sauce to the dipping sauce.)

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