Buffalo chicken strips

Yield: 6 Servings

Measure Ingredient
½ cup 1% milk
½ teaspoon Honey
⅛ teaspoon Hot pepper sauce
1½ pounds Boneless skinless chicken breast halves; cut in 1"
Trips
1 cup Kellogg's Corn Flake Crumbs
¼ teaspoon Ground ginger
¼ teaspoon Dried thyme
¼ teaspoon Dried tarragon
⅛ teaspoon Cayenne pepper

Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at least 10 minutes.

Combine cornflakes, ginger, thyme, tarragon & cayenne. Dip the chicken strips into the cornflake mixture.

Place the chicken on a jelly roll pan sprayed with Pam. Bake at 400 F for 10 - 15 minutes until crispy. Serve with blue cheese dressing, if desired.

Posted to Digest eat-lf.v096.n154 Date: Mon, 16 Sep 1996 10:04:37 -0400 From: charles moffat <moffats@...> NOTES : Increase cayenne pepper to ¼ tsp for spicier strips.

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