Monday, July 11, 2011

Chicken strips: Buffalo Style

A wonderful recipe that can be used for an appetizer or a quick meal for your family at this time of the year when we don't want to spend all our time in the kitchen. They are really good and easy to make.  Using boneless chicken breasts and cutting them in strips,  and coating them in blue cheese dressing and crushed corn flakes makes these chicken fingers moist and tasty and they're baked not fried!

    I found this recipe in an old cook book and decided to try it!  I'm sure you could use ranch dressing if you don't care for blue cheese)   I served the chicken fingers with baked fries. I baked both at 425 degrees for 20 minutes so they were ready at the same time.  Enjoy!

2 cups crushed cornflakes ( Loved these!! they made the outside crispy)
2 tsp. dried parsley
1/2 tsp. salt
1 lb. Boneless skinless chicken breasts halves
1/3 cup bottled blue cheese dressing
2 tsp. water
2 tsp. hot pepper sauce
Celery Sticks
Bottled blue cheese dressing
Optional blue cheese crumbles

Preheat oven 425 degrees.  Lightly grease 15 x 10 inch baking pan.  Set aside
In a shallow bowl combine crushed cornflakes, parsley and salt
Cut chicken breasts into strips..In a large bowl combine 1/3 cup salad dressing, water and hot pepper sauce.
Add chicken; stir to coat.  Roll chicken strips individually in cornflake crumbs to coat; place in single layer on prepared pan.  Bake 20 minutes or until chicken is no longer pink and crumbs are golden..Serve with blue cheese dressing.. Add blue cheese crumbles if desired to dressing.

Nice easy meal! Everything baked!

Cut chicken breast into strips

Bake approx. 20 minutes at 425 degrees

Skin on  Sweet Potato and White Potato fries

Season with olive oil, garlic powder, onion powder, salt and pepper.  Bake 425 degrees turning occasionally.

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