Tuesday, October 21, 2008

Buffalo Chicken Strips

Boneless buffalo wings are one of my favorite foods- that's saying a lot. We've been making boneless wings with our fryer for a couple of years now but 1) it's so bad for you with all of that fried food and 2) the oil is oh so expensive.

I came across this recipe a while ago and it's been in my saved folder since. I finally decided to make it and I'm so glad I did.

The problem I had was that I forgot to print the recipe so I was just carting around my laptop in the kitchen. Part way through my mixing up the ingredients my husband stole the laptop. I assumed I'd read through the instructions enough times to continue. Turns out I completely left out the hot sauce/pepper sauce step altogether. And I did the dipping the chicken in the wrong order. Double Oops! Thankfully they still turned out absolutely fabulously! Next time I'm actually going to follow the recipe and see how they are.

I served these with homemade blue cheese dressing.

Buffalo Chicken Strips
print this recipe

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce
1 teaspoon Tobasco
1/2 teaspoon Worcestershire sauce
1 tablespoon butter

Directions:

Preheat oven to 400°.

In a shallow bowl combine the flour, garlic powder, paprika, onion powder, salt and pepper.  Beat the eggs into another shallow bowl. Pour the cornflakes into a 3rd bowl.

Take the first strip of chicken, dip in the flour mixture, then drege in the egg, then through the cornflakes. Place on a lightly oiled baking sheet. Repeating with the remaining chicken strips.

Lightly spray the chicken strips with spray oil and bake for 10 minutes, turning once mid-way through.

In a small saucepan bring the hot sauce, Tobasco and Worcestershire sauce to a boil, then reduce heat and simmer for 1 minute. Remove from the heat and stir in the butter.

Pour the hot sauce over the chicken strips and serve.

Source: Amber's Delectable Delights

1 comment:

  1. [...] that I’ve made for chicken fingers in the past that I’ve really enjoyed (such as these Buffalo Chicken strips) but when this recipe showed up on my Google reader, I saved it [...]

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