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Baked Fiery Chicken Strips

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“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.”

Ingredients Nutrition

  • 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


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

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