Baked Buffalo Chicken Strips
Hey everyone - this is my recipe, But a few things seem to be changed by Allrecipes since it was published. I do a few things differently.
1) Do not place the full amount of bread crumbs or egg substitute out at once. I start with small amounts and replenish as needed. It minimizes the amount of waste.
2) I also spray with cooking spray pretty generously. I don't leave them swimming in it, but if you use too light of a hand, you have a higher chance of the breading falling off.
3) You do have to REALLY spray the baking sheet to less breading sticks to it. I am very gentle when I turn them, but you will typically lose some breading. I don't tend to lose a lot though.
4) When they are done cooking, I put buffalo sauce in a bowl and literally coat them in it. This really gives them true wing flavor. That said, it also makes them pretty spicy. If you don't like as much heat, a dash works fine. I then return them to the over to bake for the 5 minutes indicated.
Play with the recipe and see what works for you. I was just happy to have a non-fried alternative that had some crunch to it. Happy cooking!
32 users found this review helpful
Jun. 1, 2012