Buffalo Chicken Strips

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
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
1 teaspoon Tobasco
1/2 teaspoon Worcestershire sauce
1 tablespoon butter


Preheat oven to 400°.

In a shallow bowl combine the flour, garlic powder, paprika, onion powder, salt and pepper.  Beat the eggs into another shallow bowl. Pour the cornflakes into a 3rd bowl.

Take the first strip of chicken, dip in the flour mixture, then drege in the egg, then through the cornflakes. Place on a lightly oiled baking sheet. Repeating with the remaining chicken strips.

Lightly spray the chicken strips with spray oil and bake for 10 minutes, turning once mid-way through.

In a small saucepan bring the hot sauce, Tobasco and Worcestershire sauce to a boil, then reduce heat and simmer for 1 minute. Remove from the heat and stir in the butter.

Pour the hot sauce over the chicken strips and serve.
Laura's Recipe Collection