I was wondering around aimlessly on the Internet searching for something to make for dinner when I came upon this recipe. It was the featured "dinner tonight" recipe on Cooking Light and as soon as I saw the picture for these crispy little strips I got excited. I opened the recipe and saw that it was for catfish. What a bummer! I don't care for fish but no fear chicken will save the day.
I only used about 3 tbls of the hot sauce mixture but that is what is so great about the recipe, you can use as much or as little as you like, or none at all if you so desire. The only thing left to say is that these crunchy little devils were amazingly good!!
Buffalo-Style Chicken Strips with Ranch Dressing
(Adapted from: CookingLight.com)
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
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
Preheat oven to 400°.
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 1 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° for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.