Sunday, December 7, 2008

A spicy kick

Around here, we're always up for a spicy dish. Indian? You bet! Thai? Yes, please! Mexican? We're on board!

When I saw this recipe for boneless buffalo chicken strips, I was excited to give them a try. The preparation was fairly quick and easy and the outcome was mighty tasty. The strips weren't quite as crispy as I was expecting, but that may have been due to the large amounts of buffalo sauce that I drizzled over the strips.

All in all, this was a pretty good dish that I will make again.

Buffalo Chicken Strips
Adapted from Cooking Light, as seen on Amber's Delectable Delights
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 (such as Frank's Red Hot)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup ranch dressing
4 celery stalks, cut into sticks
4 carrots, cut into sticks or a handful of baby carrots

Preheat oven to 400 degrees F.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with one chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400 degrees for 10 minutes or until done, turning once halfway through.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer one minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.

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