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.
- 29.58 ml butter or 29.58 ml margarine (melted)
- 9.85 ml liquid hot pepper sauce
- 4.92 ml cider vinegar
- 158.51 ml yellow cornmeal
- 1.23-2.46 ml cayenne pepper
- 2.46 ml salt
- 453.59 g chicken tenders (chicken cut into strips)
- low-fat ranch dressing or bleu cheese salad dressing, for dipping
- Preheat oven to 400 degrees.
- In a mixing bowl, mix butter, hot pepper, and vinegar and set aside.
- In a shallow dish, mix cornmeal, cayenne, and salt together.
- Dip chicken strips in melted butter mixture and coat with liquid ingredients.
- Roll chicken in cornmeal mixture after dipping in butter and coat evenly.
- Place chicken strips on a baking sheet and bake for 9-11 minutes at 400 degrees, flip over and bake an additional 5 minutes.
- When chicken is done juices will run clear.
- Serve and dip in dresssing if desired.
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 ; )
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.