These Buffalo Chicken Strips are an addictive party appetizer recipe or even great as part of a meal.

Buffalo Chicken Strips

INGREDIENTS:

2 1/2 lb Chicken Breasts cut in strips or Chicken Tenderloins
2 1/4 cup Flour
1/4 cup Cornstarch
2 tsp Salt
1 tsp Pepper
2 tsp Chili Powder
2 tsp Paprika
1 cup Milk
1/2 cup Water
1 Egg
Vegetable Oil (for frying)
1 cup Hot Sauce
1/2 cup melted Margarine
1/4 cup Italian Dressing

DIRECTIONS:

Combine flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered bag and shake well to mix.

Whisk together milk, water and egg in another bowl.
Pour enough oil in a skillet to fill 1″ deep.
Heat oil over medium heat (about 310).

Coat chicken pieces by shaking in flour bag.
Then dip each coated piece in egg wash, shaking off excess.
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Cook in hot oil until golden brown (about 3 minutes per side).
Drain on paper towels.

Combine margarine, hot sauce and dressing in a large bowl.

Place each piece in sauce and toss to coat.
Serve with celery and blue cheese or ranch dressing.

Buffalo Chicken Strips

These Buffalo Chicken Strips are an addictive party appetizer recipe or even great as part of a meal.

Ingredients

2 1/2 lb Chicken Breasts cut in strips or Chicken Tenderloins
2 1/4 cup Flour
1/4 cup Cornstarch
2 tsp Salt
1 tsp Pepper
2 tsp Chili Powder
2 tsp Paprika
1 cup Milk
1/2 cup Water
1 Egg
Vegetable Oil, for frying
1 cup Hot Sauce
1/2 cup melted Margarine
1/4 cup Italian Dressing

Instructions

Combine flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered bag and shake well to mix.
Whisk together milk, water and egg in another bowl.
Pour enough oil in a skillet to fill 1" deep.
Heat oil over medium heat (about 310).
Coat chicken pieces by shaking in flour bag.
Then dip each coated piece in egg wash, shaking off excess.
Then toss dipped chicken in flour bag again to coat.
Cook in hot oil until golden brown (about 3 minutes per side).
Drain on paper towels.
Combine margarine, hot sauce and dressing in a large bowl.
Place each piece in sauce and toss to coat.
Serve with celery and blue cheese or ranch dressing.