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    You are in: Home / Recipes / Baked Fiery Chicken Strips Recipe
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    Baked Fiery Chicken Strips

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    10 mins

    11 mins

    Dawn's Note:

    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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    Units: US | Metric

    • 2 tablespoons butter or 2 tablespoons margarine (melted)
    • 2 teaspoons liquid hot pepper sauce
    • 1 teaspoon cider vinegar
    • 2/3 cup yellow cornmeal
    • 1/4-1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1 lb chicken tenders (chicken cut into strips)
    • low-fat ranch dressing or bleu cheese salad dressing, for dipping


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a mixing bowl, mix butter, hot pepper, and vinegar and set aside.
    3. 3
      In a shallow dish, mix cornmeal, cayenne, and salt together.
    4. 4
      Dip chicken strips in melted butter mixture and coat with liquid ingredients.
    5. 5
      Roll chicken in cornmeal mixture after dipping in butter and coat evenly.
    6. 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. 7
      When chicken is done juices will run clear.
    8. 8
      Serve and dip in dresssing if desired.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on October 10, 2002


      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 ; )

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    • on February 09, 2004


      These were yummy...nice change using the cornmeal instead of the regular 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Baked Fiery Chicken Strips

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.6
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.1 g
    Cholesterol 81.1 mg
    Sodium 474.7 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 1.5 g
    Sugars 0.1 g
    Protein 27.9 g

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