Cornmeal Crusted Buffalo Wing Strips Recipes

PANKO BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
• Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CORNMEAL CRUSTED CHICKEN STRIPS WITH BERRY MUSTARD SAUCE

Steps:

• Mash berries, honey and mustard in a small bowl until it looks like a chunky sauce
• Place cornmeal in a bowl, sprinkle chicken with salt and pepper. Add chicken to cornmeal and toss until coated.
• Heat oil in a large skillet over medium heat. When oil is hot, reduce heat to medium. Add chicken and turn once or twice until cooked through. The thinner pieces will not take as long. I cooked my strips about 8 mins. per side for normal thickness strips.
• Serve with dipping sauce. These strips were also good in a tortilla as a wrap.

CORNMEAL CRUSTED BUFFALO WING STRIPS

Steps:

• Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
• Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
• Remove the chicken from the marinade and ll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
• Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter.
• Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots and celery.