Crispy Buffalo Chicken Strips

Posted by Margalit

My son has been in the hospital for a couple of weeks now, and he's been suffering from good food withdrawal. Hospital food has improved, but it's bland, boring, and never enough for a growing teenage boy. When we were visiting him today he begged me to make him his absolute favorite snack, Buffalo Chicken Strips. He likes them so hot you can barely touch them to your lips. Me, not so much. But when I went online and started searching for recipes, after poring through all my cookbooks and realized that I didn't have any book with the right recipe, I found some wildly divergent recipes. Like any totally crazy person, I got it into my mind to try and bunch of the different recipes, and see if we can settle on the best one. So, over the next few days I'll be making a batch a day, and I'll include the recipes here, with a commentary on how they tasted.

The first recipe up for testing is this one, called Crispy Buffalo Chicken Strips.

Ingredients:

1/2 cup flour
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 cup lowfat buttermilk
1/4 cup milk
1 egg, beaten
3 teaspoons hot pepper sauce
2 cups fine cornflakes crumbs
1/2 teaspoon cayenne pepper
1 1/2 pound boneless, skinless chicken breasts, cut in 1-inch strips
Cooking spray
Bleu Cheese dressing

Directions:

Combine flour, cayenne pepper and salt in a small bowl.
Combine buttermilk, milk, egg and hot pepper sauce in another small bowl.
Combine cornflakes and cayenne in a third small bowl.
Dip the chicken strips into the flour mixture, then into the egg mixture, and finally into the cornflake mixture.
Place the chicken on a baking sheet sprayed with nonstick cooking spray.
Lightly spray cooking spray over chicken.
Bake at 400: for 15 minutes or until crispy and chicken is done. (Or, fry in hot (375:) oil for a few minutes on each side until done).
Serve with Bleu Cheese dressing, if desired.