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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, July 25, 2011

Baked Buffalo Chicken Strips

For some reason lately I've become kind of obsessed with Frank's Red Hot Sauce.  As in I put it on things like cheez-its, tortilla chips, and popcorn.  There's just something incredible about the flavor that I can't get enough of.  These baked buffalo chicken strips are really juicy on the inside from a great marinade and crispy and spicy on the outside, just what a hot wing should be, without the deep frying.  Just the thing to feed a hot sauce addiction.

Baked Buffalo Chicken Strips
adapted from Active Foodie

1 lb. boneless, skinless chicken breast tenderloins
2 tsp. salt
2 tsp. chili garlic sauce
2 tbl. Frank's Red Hot Sauce
1 c. buttermilk
1 tbl apple cider vinegar
1 1/2 c. panko crumbs
8 tbl. flour
1 1/2 tsp paprika
1 tsp cayenne
1 1/2 tsp. salt
Cooking Spray
1/4 c. Frank's Red Hot Sauce

In a large bowl whisk together the salt, chili garlic sauce, Frank's Red Hot Sauce, buttermilk, and vinegar until combined.  Add the chicken and marinate overnight.

Preheat oven to 450 degrees and spray a cooking rack (I used a cooling rack) with cooking spray.  (This way the chicken is up off the tray and will stay crispy on both sides, genius right?)

In a bowl combine the panko crumbs, flour, paprika, cayenne, and salt.  Dredge the chicken in the panko mixture and place on the wire rack.  Spray the chicken breasts with the cooking spray, liberally applying to all spots.  Cook for 10 minutes then turn chicken breasts over to other side, spray and continue cooking for another 5 minutes or until golden brown.  When the chicken strips are done brush them with the 1/4 c. hot sauce (I'm pretty sure we used more than a 1/4 c., apply to your own taste).  Serve with celery sticks and ranch.



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