Friday, January 13, 2012

Buffalo Chicken Strips

I was in the mood for something spicy for dinner tonight, and this fit the bill perfectly - quick and easy, with plenty of heat!

Buffalo Chicken Strips

1 pound chicken tenderloins (cut lengthwise if you like a skinnier strip)
1 cup flour
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup buffalo wing sauce (we like Frank's Red Hot)
1 cup panko bread crumbs

For serving:  extra wing sauce (mix with a bit of melted butter if you'd like), ranch dressing, or blue cheese dressing, as desired.

Preheat the oven to 425 degrees.   Grease a baking sheet or line it with parchment paper.  Set up your dredging station - in one bowl, mix your flour with the garlic powder, smoked paprika, salt, and pepper.  Put your wing sauce in a second bowl, and the bread crumbs in a third bowl.

Take a tenderloin and dredge it in the flour to coat.  Dip it (completely) in the wing sauce, then roll in the bread crumbs.  Place on the baking sheet and repeat with the remaining tenderloins.

Bake in the preheated oven for 20 minutes, or until cooked through.  If desired, serve with extra wing sauce and ranch or blue cheese dressing.

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