Baked Fiery Chicken Strips

"I love to eat these at restaurants as an appy, but knew I was taking on a lot of calories because they are fried. Here is a baked version that satifies a craving for spicy chicken that I found in Taste of Home Cooking School."
 
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Ready In:
21mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 tablespoons butter or 2 tablespoons margarine (melted)
  • 2 teaspoons liquid hot pepper sauce
  • 1 teaspoon cider vinegar
  • 23 cup yellow cornmeal
  • 14 - 12 teaspoon cayenne pepper
  • 12 teaspoon salt
  • 1 lb chicken tenders (chicken cut into strips)
  • low-fat ranch dressing or bleu cheese salad dressing, for dipping
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directions

  • Preheat oven to 400 degrees.
  • In a mixing bowl, mix butter, hot pepper, and vinegar and set aside.
  • In a shallow dish, mix cornmeal, cayenne, and salt together.
  • Dip chicken strips in melted butter mixture and coat with liquid ingredients.
  • Roll chicken in cornmeal mixture after dipping in butter and coat evenly.
  • Place chicken strips on a baking sheet and bake for 9-11 minutes at 400 degrees, flip over and bake an additional 5 minutes.
  • When chicken is done juices will run clear.
  • Serve and dip in dresssing if desired.

Questions & Replies

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Reviews

  1. These were wonderful Dawn!! What I did was I made extra sauce with the butter and hot sauce and drizzled it over the chicken YUMMY!!! Thanks Dawn ; )
     
  2. These were yummy...nice change using the cornmeal instead of the regular breadcrumbs....next time I might add some more hot sauce for a tad more kick, but these were very tasty, especially when I dipped them in chuncky blue cheese vinergerette.
     
  3. I made these with cornflakes instead of breadcrumbs, thinking I would get an extra-crunching coating like other chicken strip recipes. This did not work. The coating turned about very soggy. It may have worked better If I baked on a wire rack. I will try again with cornmeal and rate.
     
  4. Excellent! I had no cornmeal so made breadcrumbs out of old white breads with seeds, it worked very well. I also added the dry ingredients to the wet and marinated the chicken for 20 minutes because one of the reviewers mentioned the chicken was dry and many also suggested adding more hot sauce - the marinating resolved both matters. I had it with Potato wedges by Dana MMH (#49200) and Honeyed Carrot and Beetroot Recipe by Syin (#195381)
     
  5. These were good, but mine were a little dry and not as spicey as I would have liked. Will do them again and drizzle little something on the top. We used ranch as a dipping sauce. Thanks for a good recipe.
     
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Tweaks

  1. I made these with cornflakes instead of breadcrumbs, thinking I would get an extra-crunching coating like other chicken strip recipes. This did not work. The coating turned about very soggy. It may have worked better If I baked on a wire rack. I will try again with cornmeal and rate.
     
  2. These were yummy...nice change using the cornmeal instead of the regular breadcrumbs....next time I might add some more hot sauce for a tad more kick, but these were very tasty, especially when I dipped them in chuncky blue cheese vinergerette.
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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