Tuesday, March 11, 2008

Crunchy Little Devils

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)

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 (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

Directions
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.

17 comments:

Psychgrad said...

Yum. These sound great.

Kate said...

I always sub in chicken for fish since I hate fish.

And buffalo chicken is my fave!

You make my day!
http://katorade.blogspot.com/2008/03/awwwww-shucks.html

annieseats said...

Yum, good idea! And, you make my day :) http://annieseats.wordpress.com/2008/03/11/you-all-make-my-day/

Katie said...

Yum, Amber those look so good! DH can't eat fish eeither so this with the chicken sounds perfect. He'd love them! And they look SOO crunchy! mm...

Jessy and her dog Winnie said...

Those looks deliciously crispy!

Are You Serious! said...

♥ Those look really good! I'm tryin them! :)

gaga said...

looks good! i'll have to give it a try.

Erin said...

These look so good! I will have to try them!

Carrie said...

These look amazing! YUM!

Jeanine said...

Wow, those look DELICIOUS! And with ingredients I have on hand too! Love your blog! :)

Sarah said...

What a great alternative to buffalo wings. Thanks for posting this recipe.

robin (caviar and codfish) said...

I like the sound of this better with chicken instead of fish anyway! :)

Jigginjessica said...

Oh, these sound amazing!! I can't wait to try these!

Jaime said...

i got this recipe in my inbox and was interested in making it too. i like your idea of using catfish instead :)

Tiff said...

I made these last night. They were suprisingly moist and very tasty. The only complaint is that the buffalo sauce turned out salty. I served ours with blue cheese dressing.

Heather said...

We made these tonight and they were awesome!

I'm not a big fan of hot sauce (it's not the heat that bothers me, but just the taste), so I dipped them in BBQ sauce. Delicious!

Thanks for sharing the recipe.

steph said...

I made these tonight and they were AWESOME! We will be eating these on gameday Saturdays. Thanks for posting it!