Buffalo Chicken Strips

I found these chicken strips on Amber's Delectable Delights blog. I love spicy food and Tadd loves wings so I thought these would be perfect for us. I was right! These chicken strips exceeded my expectations. I thought they would be just OK, but they were really good. I will be making these again very soon. These are the perfect snack for watching football. I would even serve these to company. If you don't like spicy food, you could drizzle the chicken strips with BBQ or honey mustard.

Buffalo Chicken Strips
adapted from Cooking Light
(Printable Recipe)

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2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Directions
Preheat oven to 400°. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.