Reviewed: Mar. 16, 2012

This was very nice

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Reviewed: Jan. 9, 2011

Not impressive at all. While the blue cheese sauce is excellent, the chicken itself comes out lacking in flavor and not at all resembling buffalo chicken. Were it to be called "saute chicken with sauce," then I'd give the recipe a higher rating.

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bellanouveau

Reviewed: Oct. 16, 2009

Thanks for the dip recipe. It is good but my family could tell it was lowfat. They don't need the fat so they will have to get used to it. I like it and will make it again.

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Lisa B!

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Cooking Level: Expert

Reviewed: Nov. 10, 2008

ggod recipe....it was a rave at a social gathering.....i didn't have to take home any left overs....added more pepper sauce for an extra zing...will make it again

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ppajjo2

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada

Reviewed: Oct. 12, 2008

Spicy, but generally bland. The blue cheese dressing was great- added a little garlic powder. Would bread the chicken next time and maybe add a little ketchup and chopped garlic. Supposed to make a great wing sauce

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cldecaro

Cooking Level: Intermediate

Reviewed: Oct. 12, 2008

yum! loved it...but I coated the chicken in parmeson cheese mixed with garlic salt. served with bottled (Marie's) blue cheese dressing mixed with hot sauce. Yum.

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RetiredMamma

Cooking Level: Expert

Living In: Lake Placid, Florida, USA

Reviewed: Sep. 16, 2008

This recipe turned out great, but there really isn't any substitute for deep frying your chicken strips. My wife and I both thought the flavor was good and the chicken turned out tender. We'll use it again but we'll fry the chicken then toss it in the buffalo sauce.

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Jared

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Bend, Oregon, USA

Reviewed: Jun. 13, 2008

These were great! Tasted just like the ones we get at our favorite old hang out Tanner's! I did like another reviewer suggested & marinated in evaporated milk & coated in flour. We decided it we did that again, we may throw on the grill as we think that may take away some of the "softness" that you get to the breading from the sauce. Not bad, just we think that may help or eliminate the breading all together. These are a keeper though!!! UPDATE - made a 2nd time & be sure to marinate in the evaporated milk & coat in flour mixture. We did not this time & threw on grill, they were a bit dry. Next time think will marinate, flour & throw on grill.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

Reviewed: Feb. 5, 2008

Pretty good recipe. I had a craving for buffalo wings...but wanted to skip all of the breading. These were just what I was looking for. I skipped the dressing and used my own lowfat ranch, per my preference.

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BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 22, 2007

I used chicken breasts, sliced thin and only fried for 5-6 minutes...then followed the recipe. I found if I fried for 8 mintues it became very dry. So I also "marinated" the chicken in evaporated milk after seasoning it, for 30 minutes, then I dredged in the flour mixture and refrigerated it...continue as written, mcuh more tender. I may marinate it, dredge it, then dredge again because my son is so used to the forzen variety that has more batter on it. Love it though! Added some garlic powder... it's a keeper!

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