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Post by lynsee on Oct 16, 2011 19:18:04 GMT -6
For the blue cheese dip:
1/2 cup sour cream
1/2 cup mayo
6 oz blue cheese crumbled
1 tablespoon cider vinegar
1 teaspoon worcestershire sauce
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for the sauce:
1/4 cup butter
1/4 cup hotsauce (i used franks red hot buffalo)
1 tablespoon cider vinegar
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For the chicken:
1/2 cup flour
3/4 cup lowfat buttermilk
1 egg
1/2 cups plain bread crumbs ( I used panko)
2 teaspoons salt
1 teaspoon pepper (next time I'm using 1/2 a teas... it was too much)
canola oil cooking spray
2 lbs bonesless skinless chicken breasts cut into strips
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step 1.
make blue cheese dip first, mashing the cheese crumbles, and refridgerate
step 2.
Sauce... melt the butter in a small sauce pan over low heat, remove,
and stir in hot sauce and vinegar, set aside.
step 3.
Heat oven to 450 degrees. Use three shallow bowls for dredging the
chicken. Put the flower in the first bowl, whisk togther the
buttermilk and egg in the second, and mix together the bread crumbs,
salt and pepper in the third.
Lightly coat baking sheets with cooking spray (two work best if you have them)
step 4.
coat each chicken strip by dredging it first in flour, then the
buttermilk mixture, then press each into breadcrumb mix then put on
baking sheet... space so they don't touch..lightly spray strips with
canola spray.
step 5.
Bake strips for 10 minutes. Flip each piece and spray them lightly
again. Return to oven and cook them til golden bron on the outside and
no longer pink on the inside.. 10 min...(I did 12 minutes for the
first, and 15 minutes for the second, instead of ten and ten) they
were crispier.
step 6.
brush each baked strip on both sides with sauce (I dipped mine into the sauce)
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