Hot-Wing-Flavored Chicken with Ranch Sauce
Enjoy this spicy chicken dish with a side salad or carrot and celery sticks.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1/4 of recipe
225
カロリー
29g
タンパク質
8g
炭水化物
8g
脂質
0g
食物繊維
2g
糖類
149mg
ナトリウム
飽和脂肪酸 2 g · コレステロール 96 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
hot pepper sauce (or to taste)
2 teaspoons
lemon juice, fresh
1 tablespoon
olive oil
2 teaspoons
chicken breast, boneless and skinless, all visible fat discarded (about 4 ounces each)
4 · halved
cornflake crumbs (about 2 cups flakes)
1 cup
sour cream, light (or fat-free)
1/4 cup
buttermilk, 1% low-fat
1/4 cup
garlic powder
1/2 teaspoon
dried dillweed (crumbled)
1/4 teaspoon
作り方
- 1
Lávese las manos con agua y jabón.
- 2
In a large shallow bowl, stir together the hot pepper sauce, lemon juice, and olive oil.
- 3
Add the chicken and turn to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally if longer than 30 minutes. Discard the marinade.
- 4
Preheat the oven to 375 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
- 5
Put the cornflake crumbs on a plate. Turn the chicken to coat both sides. Transfer to the baking pan.
- 6
Lightly spray the top of the chicken with vegetable oil spray. Bake for 30 minutes, or until the chicken reaches an internal temperature of 165 °F and the coating is crisp. Transfer to a serving plate.
- 7
Meanwhile, in a small bowl, whisk together the remaining ingredients. Cover and refrigerate until ready to serve. Spoon the sauce over the chicken or use as a dipping sauce.
出典: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association
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