The last time I made these chicken strips was probably 2 years ago…yes to long!! I will never wait that long again! These are perfect little pieces of chicken and come out super crispy…the crispier the better for me! A bonus – These chicken strips are actually a cooking light recipe!
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 *I used 2 whole eggs when making these rather than just the egg whites. Original recipe doesn’t call for milk either, but to ensure the breading stuck, I added a 1/3 cup of skim milk to my mixture.
1 1/2 cups coarsely crushed corn flakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
1/3 cup Franks Hot 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 eggs in a shallow dish. Place corn flakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in eggs and *milk; dredge in corn flakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, eggs/milk, and corn flakes.
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.