Monday, April 27, 2009

Buffalo Chicken Strips

Ok, so this is last week's ingredient, and I made them on Saturday night, but forgot to blog them. So here it is, technically just two days late. And, like always, I forgot to take a picture. When you have a starving family of 7, taking pictures of your food is last on your mind, trust me!

Buffalo Chicken Strips

1/2 c milk
1/2 tsp honey
1/8 tsp Tabasco sauce
1.5 lbs chicken breasts, cut into 1 inch strips
1/c crushed corn flakes
1/4 tsp ginger
1/4 tsp thyme
1/4 tsp tarragon
1/8 tsp cayenne pepper

Conbine milk, honey and Tabasco sauce. Add chicken strips and marinate at least 10 minutes. Combine cornflakes, ginger, thyme, tarragon, and cayenne. Dip the chicken strips into the cornflake mixture. Place the chicken on a greased jelly roll pan. Bake at 400 degrees for 15-20 mins until crispy. Serve with bleu cheese dressing, if desired.

Cook's notes: I didn't have tarragon or cayenne pepper (last minute meal), so I substituted parsley and chili powder. I wouldn't reccommend this, as I think it lost something in translation. I also doubled the cornflake mixture, as it never seems to be enough, but I would actually triple it if you make this. I ran out and had to make more. My family loved these. They tasted like chicken nuggets, with a tang. Even my mostly-vegetarian daughter ate these, and we had no leftovers, which is rare.

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