Buffalo-Style Chicken Strips

I was having my friend and her kids over to spend the day. I wanted to make something kid and adult friendly. Chicken strips (and macaroni and cheese) - what kid doesn't like chicken strips?? This recipe was listed among the favorites in 2008 in this blog - I've found so many great things on Amber's Delectable Delights. The adults didn't mind them either!

Buffalo-Style 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 (such as Crystal)

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

Directions

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.

I omitted the cooking spray and didn't have any trouble. I also didn't drizzle the hot sauce on all of the strips to give kids a plain option.