Slimming world American style buffalo chicken strips and chips

Slimming world American style buffalo chicken strips and chips

Try this low fat buffalo chicken which is low in fat and low on syns, without compromising on taste. 

Anyone else out there got a love for buffalo sauce that has no boundaries? I spend many an hour dreaming of the many good times me and buffalo sauce have had when I’ve been working in the states. It’s heaven to me in purest foodie form and I’m absolutely obsessed with the stuff. I’ve been searching high and low for recipes or ideas that could make this orange dream of mine a syn free reality.

Bad news folks, I’m just going to share right now that such a homemade buffalo sauce does not exist and as such, it’ll have to stay in dreamland. The alternatives out there are wishy washy at best and taste nothing like the real stuff. So what did I do? Crafted a totally syn free, low fat meal and just found the best sauce out there to drizzle on the top. It’s easy to make and a great crowd pleaser for kids or non-slimming world folk alike.


Makes enough for two. Uses a quarter of your healthy extra b choice per portion. Yep, just a quarter! Otherwise, it’s #synfree so just add-on syns for whichever buffalo sauce you use.


2 large potatoes (maris piper are a good choice)

2 large skinless chicken breasts


1 free range egg

1 piece of either stale brown bread or toast (quarter of a healthy extra b choice per portion, or three syns per portion if not using a healthy extra)

Half tsp mustard powder

Vegetable stock powder (I used Bouillon)

Half tsp cayenne pepper

4 pieces of corn on the cob

Mixed bag of lettuce

2 tbsp per person of your favourite shop bought buffalo sauce. I used Meat Lust (1.5 syns per tbsp). 


  1. Preheat your oven to 200 degrees.

  2. Take two large potatoes, wash and slice into chips. Pop some frylight onto a baking tray and lay them out evenly. It’s important that they’re not lying on top of each other, so use two trays if you need to. Spray the top of them with extra frylight. Cook for 30-40 minutes or until golden brown. You’ll need to turn them at least once, twice is even better.

  3. When the chips have gone into the oven, it’s time to prepare your chicken. Take a blender and blitz up one piece of bread (stale is best, if that’s not an option, try a piece of toast instead). Add half a tsp of mustard powder, half a tsp cayenne pepper and a tsp of vegetable stock powder. Blitz well and pour the breadcrumb mix out onto a plate.

  4. Slice your two chicken breasts into strips and set to one side.

  5. Beat an egg well in a small bowl or a shallow plate.

  6. Prepare another baking tray with a little frylight on it.

  7. Dip each piece of chicken firstly into the egg and then into the breadcrumb mix before lying each piece down carefully onto the baking tray. Repeat until you’ve done all your strips.

  8. Add the chicken to the oven when the chips have 15 minutes or so to go. The chicken will take about 15 minutes to cook, you should turn the strips over at 10 minutes as well so it gets crispy on both sides.

  9. Meanwhile, prepare a green salad and boil your sweetcorn for 8 minutes or so. You can finish the corn in a hot griddle pan with a little frylight if you want to chargrill it a bit (bbq style).

  10. Serve everything as soon as the chicken and chips are ready, and slather on a few tbsp of your favourite buffalo sauce to your chicken strips.

Enjoy! Don’t forget to tag me @slimmingworldrecipes if you try this recipe. I love seeing your creations so so much.

Rosie x

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