Sunday, April 20, 2008

Baked Buffalo Chicken Nuggets

I had this recipe starred in my Google reader for awhile now and just got around to making it. It was very good, despite the kind of bizarre picture. Our camera is in great need of updating and is on our list of things to buy. So don't pay attention to the picture, walk, no run to Amber's Delectable Delights to see a great picture and the original recipe! I served ours with blue cheese dressing and tater tots as a side!
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
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten (I used 2 large eggs, not just whites)
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 (I used Frank's Hot Sauce)
1 teaspoon hot pepper sauce (I used Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing (I used Ken's Blue Cheese dressing)
4 celery stalks, cut into 1/4 x 3-inch sticks (I omitted)
4 carrots, cut into 1/4 x 3-inch sticks (I omitted)

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.

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