Twisted Buffalo Strips


  • 1 lb boneless skinless chicken breasts
  • 1/4 cup milk
  • 2 tablespoons 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 teaspoon lime juice
  • 2 tablespoons fresh cilantro (chopped)


  1. Slice 1 lb. of fresh, boneless skinless chicken breasts (or thighs) into 1 inch wide strips.
  2. Mix ¼ cup of milk, 2 tbsp. of hot sauce and ½ cup of olive oil mayonnaise together in a bowl until well blended.
  3. Finely crush enough rice crackers (any flavor) to make about ¾ cup of crumbs, and then mix in 1/3 cup of finely shredded cheddar cheese.
  4. 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 lightly oiled to prevent sticking. Repeat step 4 for the remaining chicken strips.
  5. Bake the strips (not touching) for 20-25 minutes. Half way through the baking time, turn the strips.
  6. While the chicken strips are baking, wash and cut three medium-sized potatoes into chunks and dice ½ 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.
  7. For the dipping sauce, mix 6 oz. of plain non-fat Greek yogurt with 1 tsp. of lime juice and 2 tbsp. of chopped, fresh cilantro. (2 tsp. of dried cilantro can be used instead of fresh cilantro.)
  8. Serve ¼ of the chicken strips and ¼ of the dipping sauce, with ¼ the potatoes and 4-5 celery and carrot sticks. (For a little more heat, add some hot sauce to the dipping sauce.) 


  • The dipping sauce can be used as dressing on your favorite salad or in place of sour cream for tacos.
  • Use some buffalo chicken strips as a source of protein to top your favorite salad.
  • Whole-wheat crackers or panko can be used in place of rice crackers.
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