Thursday, May 15, 2014

Buffalo Chicken

Pan "fried" Buffalo Chicken, no sauce

Who doesn't love a good buffalo chicken salad, wrap or sandwich.  This recipe works for all applications and is sugar, gluten, grain and additive free.

The chicken is delicious with or without the sauce. Serve it with a salad (with bacon and pineapple YUM!), as a wrap or just eat it before it gets to the table for dinner... I won't tell.

Buffalo Chicken
2-3 boneless skinless chicken breast pieces
1/2 teaspoon garlic
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
1 teaspoon salt
1 Tablespoon coconut flour (optional)

Buffalo Chicken Salad
Toss the spices in a large zip bag and combine.  Cut chicken into small strips.  Toss chicken into the bag and shake to coat the chicken in spices.

Preheat the oven to 425.  Bake coated chicken for 10-12 minutes or until cooked through.

You can also pan fry the chicken for an amazingly delicious seared crust, but I don't always want that hassle.  It is fast and easy to toss it all into the oven and multitask while it is baking.

Buffalo Chicken Sauce optional
3 teaspoons hot sauce (AKA Tabasco)
1 teaspoon garlic
1 teaspoon paprika
1 teaspoon lemon
salt and pepper

Combine ingredients.  Toss over cooked chicken.

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