Buffalo Chicken Skewers

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Fat: 1.9g
  • Saturated fat: 0.8g
  • Protein: 6.0g
  • Carbohydrate: 2.9g
  • Cholesterol: 18mg
  • Iron: 0.3mg
  • Sodium: 162mg
  • Calories from fat: 33%
  • Fiber: 0.3g
  • Calcium: 5mg


  • 1 pound chicken breast tenders (9 tenders)
  • 1/4 cup hot sauce (such as Frank's Red Hot)
  • 3 tablespoons light stick butter, melted
  • 1 tablespoon ketchup
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 8 (4-inch) celery sticks
  • 3/4 cup refrigerated light blue cheese dressing (such as Marie's)


  1. Preheat broiler.
  2. Place each chicken tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Cut each tender in half crosswise.
  3. Combine hot sauce, butter, and ketchup in a medium bowl; reserve 3 tablespoons mixture, and set aside. Add chicken to remaining mixture in bowl; toss well. Thread 1 piece of chicken onto each of 18 (6-inch) skewers. Sprinkle evenly with salt.
  4. Cover a large baking sheet with foil, and coat with cooking spray. Place skewers on prepared pan, and broil 3 minutes on each side or until done. Brush with reserved 3 tablespoons hot sauce mixture. Serve with celery and dressing.
  5. Note: If using wooden skewers, soak them in water 30 minutes before broiling.
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