Buffalo chicken strips are one of those appetizers that so many of us love, but we know how unhealthy they can be. So this is the lightened up version! Boneless, skinless chicken breasts are coated in cornflake crumbs to add a flavorful crunch. They are then baked, NOT fried, and coated with a deliciously spicy buffalo sauce which has the celery and blue cheese blended right into the sauce!
2 ½ cups cornflakes, crushed
2 boneless, skinless chicken breasts
1/2 cup buttermilk
Salt and pepper
½ cup hot sauce
3 tbsp. butter
1 tbsp. honey
2 tbsp. blue cheese dressing
1/8 tsp. garlic powder
1/4 cup chopped celery
Step 1: Cut the chicken into strips. Place the chicken in a Ziplock bag or a covered container with the buttermilk and let it marinade for an hour or two in the fridge.
Step 2: Preheat the oven to 400 degrees. Remove the chicken from the buttermilk. Sprinkle with salt and pepper.
Step 3: In a dish, beat the eggs and 3 tbsp. of the buttermilk (discard the rest of the buttermilk). In another dish, place the cornflake crumbs. Dip the chicken in the egg mixture, then coat with the cornflake crumbs (press them a bit to adhere to the chicken). Place on a greased baking sheet. Bake for 12-15 minutes, or until chicken is no longer pink in the center.
Step 4: While the chicken is baking: In a saucepan over low heat, stir the hot sauce, butter, and honey for a minute or two. Remove from heat and pour into a food processor. Allow to cool for a few minutes, then add the blue cheese and celery and process until a smooth sauce forms. Pour the mixture back into the saucepan and heat on low for a minute or two, stirring a few times.
Step 5: Dip each piece of chicken into the hot sauce mixture and coat completely. Transfer to a serving plate. I like to serve it with extra blue cheese and celery, but that’s up to you.