Thursday, November 1, 2012

Buffalo Chicken Strips

As the homegirlz were growing up, their culinary preferences usually veered towards chicken nuggets. I've posted quite a few recipes on this blog using chicken breaded with panko crumbs or crushed corn flake cereal and then baked the chicken instead of frying it.

I experimented with rice cereal for this chicken dish and was very pleased with the results.  The chicken was very crispy and I was very impressed how well the cereal crust browned in the oven. 

1/2 cup all-purpose flour
1/2 teaspoon season salt
1/4 teaspoon cayenne pepper
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
3 large egg whites
Salt and pepper to taste
3 cups crushed crispy rice cereal
1 to 1-1/2 lbs. chicken tenderloin strips
1/2 cup hot sauce (I used Frank's), plus a splash or two
2 tablespoons margarine (light)
1 teaspoon apple cider vinegar
Pinch of Kosher salt
1 tablespoon chopped fresh parsley

Pre-heat oven to 425 degrees F.  Line a baking sheet with foil.  For best results place a baking rack on the baking sheet.  Spray the rack with non-stick cooking spray and set aside.

In a shallow dish (a pie dish works great!), whisk to gently combine the flour, season salt, cayenne, garlic powder, onion powder and paprika.

In a second shallow dish, whisk the egg whites with a splash of water, salt and pepper and a splash or two or not of hot sauce.

Place the rice cereal in a large plastic re-sealable bag, squeezing out as much air as you can.  Seal the bag and roll over the bag with a rolling pin until the rice cereal is crushed about to the consistency of panko crumbs, kind of roughly crushed.  If the bag is still in good shape after the crushing, leave the cereal in it.  If not pour the crushed cereal in another shallow dish.

Dredge the chicken strips, one at a time, through the flour mixture, shaking off the excess flour and through the egg mixture then dredge it the the cereal and place the breaded strip on the baking rack.  Repeat with all of the chicken strips.  Give the chicken strips a little spritz of non-stick cooking spray (I used olive oil cooking spray). 

Bake at 425 degrees F for about 8 to 10 minutes then turn the chicken and continue baking for another 6 to 8 minutes until the chicken is golden brown.

While the chicken is baking, heat the hot sauce in a small sauce pan over medium heat, do not allow it to come to a rolling boil.  Once the sauce is becoming heated, swirl in the margarine until completely melted.  This will give your sauce a nice sheen.  Stir in the vinegar and a pinch of Kosher salt and remove the pot from the heat.

Once the chicken is thoroughly baked, ladle on the buffalo sauce and garnish with chopped parsley.  Be sure to have plenty of Ranch or Bleu Cheese dressing on hand for dipping!

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David said...

Katherine, Interesting use of rice cereal... These buffalo chicken strips look great! The key to us is their crispness before the sauce is added or the strips are dipped... Thanks and Take Care, Big Daddy Dave

The Japanese Redneck said...

Good to know. I've even used Triscuits grinded up in the food processor as a breading.

Big Dude said...

I guess things have slowed down a little so you could cook and blog. The chicken sounds very good - for some reason, I've been reluctant to use cereal as breading.

Chris said...

So did they snap, crackle, and pop?

That would be interesting to try on fried wings too.