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Nutrition Facts
Serving Size 147 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 405.0 g
Cholesterol 50 mg 17%
Sodium 1160 mg 48%
Total Carbohydrate 19 g 6%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 14 g
Vitamin A 4% Iron 8%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Buffalo Chicken with Sour Blue Cheese Dip
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb H‑E‑B Natural Fully Cooked Chicken Biscuit
1/2 cup(s) Franks Red Hot Original Cayenne Pepper Sauce or any wing style sauce
4 Oz crumbled blue cheese
1 cup(s) sour cream
2 Tbsp shallots, minced
1 1/2 Tsp cracked black pepper
1/2 Tsp dried oregano
1/2 Tsp dried thyme
1 Tsp dried parsley
1 large lemon, juiced
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Instructions

1
Preheat oven to 425ºF.
2
In a bowl, toss frozen chicken with hot sauce and place on a sheet pan lined with parchment paper.
3
Bake 25 to 30 minutes or until chicken is crispy and slightly browned. While chicken is cooking, make dip.
4
In a food processor, add blue cheese, sour cream, shallots, pepper, oregano, thyme, parsley and lemon juice.
5
Pulse until smooth then season to taste. Refrigerate until ready to serve.
6
Serve buffalo chicken with celery sticks and blue cheese dip.

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