Ingredients for Baked Fiery Chicken Strips
- 2 tablespoons melted butter
- 1 teaspoon liquid hot pepper sauce
- 0 tablespoons cider vinegar
- 1 cup yellow cornmeal
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- chicken tenders, as needed
- low fat ranch dressing, for serving as desired
- 1 tablespoon white vinegar
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How to Make Baked Fiery Chicken Strips
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 2 tablespoons melted butter, 1 teaspoon hot sauce (or more, to taste), and 1 tablespoon white vinegar. Set aside.
- In a shallow dish, combine 1 cup cornmeal, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/2 teaspoon salt.
- Dip each chicken strip into the melted butter mixture, ensuring it's fully coated.
- Dredge the butter-coated chicken strips in the cornmeal mixture, pressing gently to adhere. Ensure they are evenly coated.
- Place chicken strips on a baking sheet lined with parchment paper. Bake for 9-11 minutes, then flip and bake for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- Remove from oven and let rest for a few minutes before serving.
- Serve immediately with your favorite dipping sauce (ranch, honey mustard, etc.)
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
0g
Fat
20g
Carbs
5g
