Healthier version of Buffalo Chicken?

Has anyone made a good version of buffalo chicken?  When I put it on salad i lightly toss cut up tenderloins in a T of flour and cook in a nonstick pan with Pam and then I toss them in a little bit of Frank's hot sauce (I used to put in a T of butter with the sauce, but found I don't miss it)  Does anyone have a recipe that crisps up a little better?  I've made wings in the oven under the broiler in the past but, #1 wings are expensive now since there is a "shortage" (heard this on news last week...) and #2 I am not willing to sit through pulling all that skin off.

Please post if you have a good recipe!

For the Super Bowl, I didn't want to feel like I was "missing out" so I took some cooked chicken breast, diced it, and just kind of seared it in a non-stick pan so it had some crunch to it. Then I put it in a zipper baggie and added a little bbq sauce (Sweet Baby Ray's) and a good amount of Frank's Red Hot and mixed it up and made sure it was all coated. That was satisfying for me.

try ian's whole wheat panko breadcrumbs and egg white, then bake instead of saute or fry.

I toast the breadcrumbs food process them just a bit. If you can't find Ian's try ryecrisp crackers and a food processor.

It's not exactly the same as a "wing" but I make a low fat version of the buffalo wing dip.

I use 20 oz. of diced chicken (I buy it already cooked and diced at a food service place)

2 pkgs. (8oz.) fat free cream cheese

1/2 C. fat free Ranch dressing

3/4 C Franks Hot Sauce

1 C. shredded fat free cheddar cheese

Mix it all together and transfer either to an oven proof dish or the crockpot.  Serve with low fat tortillas or Special K crackers!  It rocks and definitely tastes like buffalo wings!

My version of buffalo "wings": Cut some boneless, skinless chicken thighs into small strips and toss with some s&p, cayenne or low-sodium cajun seasoning, chili powder, and a teraspoon or so of Frank's Red Hot. Heat afrypan to medium-high and cook for a good long time, blotting with papert owel as the fat comes out of the meat. When the peices have developed a nice brown crust (about 20 minutes), add a whole mess of Frank's Red Hot and/or any other hot sauce of your choice (I like to use a combo) and toss to coat, and they are done.

I like to use thighs for this because you can cook them a lot to get the nice crispy outsides without getting completely overcooked on the inside, like breasts do.

And I make a yummy ranch dip to go with: 1/4C low-fat greek yogurt, 1t light mayo, chopped green onions and whaever fresh herbs you have like chives, thyme, oregano, a pinch of ranch powder and lots of pepper. Much healthier than bottled dressings (lower in sodium, preservatives, calories, and virtually fat-free).