Buffalo Chicken Strips
These succulent buffalo chicken strips will make you addicted for sure.
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
1% |
|
| ½ | teaspoon |
honey
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
cut in 1 inch strips |
|
| 1 | cup |
corn flake crumbs
|
* |
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
tarragon leaves
dried |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
1% |
|
| 2.5 | ml |
honey
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 680.4 | g |
chicken breast halves, boneless, skinless
cut in 1 inch strips |
|
| 237 | ml |
corn flake crumbs
|
* |
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
tarragon leaves
dried |
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
Combine milk, honey and hot pepper sauce.
Add chicken strips and marinate at least 10 minutes.
Combine cornflakes, ginger, thyme, tarragon and cayenne.
Dip the chicken strips into the cornflake mixture.
Place the chicken on a jelly roll pan sprayed with non-stick spray.
Bake at 400℉ (200℃) for 10 to 15 minutes until crispy.
Serve with blue cheese dressing, if desired.
