Chef Devin Alexander's healthier recipe for a happy hour favorite.
One platter serves 1: 293 calories, 32 g protein, 18 g carbohydrates, 10 g fat, 4 g saturated fat, 83 mg cholesterol, 4 g ﬁber, 782 mg sodium
You save over the traditional recipe: 302 calories, 38 g fat, 13 g saturated fat
This dish is one of my favorite snack items. Not only does it help me get enough veggies in my diet, the plate contains a lot of food with tons of ﬂavor, particularly for less than 300 calories. Plus, it feels so off-limits, which, for me, always adds to the enjoyment. It seems like you’re getting away with something, since you’re eating a dish that you know is just insanely out of control in fat and calories when you order it at the local pub. I often serve this plate as a starter when I have my girlfriends over to watch our favorite reality TV shows. - Chef Devin
Boneless Buffalo Strips
1 1/2 tablespoons unbleached all-purpose ﬂour
1/4 teaspoon garlic powder
1/4 teaspoon salt
16 chicken tenderloins (about 1 pound), trimmed of tendons
Olive oil spray
2 tablespoons light butter (stick, not tub)
1 1/2 tablespoons hot sauce (a thick one like Frank’s), plus more to taste
Mix the ﬂour, garlic powder, and salt in a medium shallow bowl until well combined.
Dip one chicken strip at time into the ﬂour mixture and turn it to coat completely. Then shake off any excess ﬂour. Transfer the strip to a plate. Repeat with the remaining strips, placing them side by side on the plate until they are all coated.
Place a large nonstick skillet over high heat. When the skillet is hot, lightly mist it with spray and add the chicken strips side by side, not touching, in a single layer (work in batches, if necessary). Cook until lightly browned on the outside and no longer pink inside, 2 to 3 minutes per side.
Meanwhile, place a small, nonstick skillet over low heat and add the butter and hot sauce. Heat, stirring constantly, until the butter is just melted, being careful not to scorch it. Immediately remove from the heat, add the chicken strips, and toss to coat completely. Add more hot sauce, if desired. Let stand in the pan for 5 minutes, and then toss again (the sauce will stick better after resting) and serve immediately.
Spoon the dressing into a small dipping bowl. Arrange the Boneless Buffalo Strips on a plate with the celery, carrots, tomatoes, and dressing.