Recipe #338: Buffalo Chicken Strips

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

1/2 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

Procedure:

1. Preheat oven to 400°. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a dish. Place cornflakes in another 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.

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

3. Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. 4. Reduce heat, and simmer 1 minute. 

5. Remove from heat; stir in butter. 

6. Drizzle hot sauce mixture over chicken. 

Serve with ranch dressing, celery, and carrots.