Baked Fiery Chicken Strips

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Total Time
21mins
Prep 10 mins
Cook 11 mins

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

Directions

  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.
Most Helpful

5 5

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 ; )

5 5

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

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.