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 (I omitted)
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), I used budweiser wing sauce
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.
Since Brad loves spicey things and i like them a little more mild, i thought i would give these a try. They turned out really good, make a good weekend lunch, We had ours with some homemade French Fries