Fiery Cornmeal Chicken Strips

Hot pepper sauce and cayenne pepper meld with cornmeal to create a spicy breaded coating for your favorite chicken strips. Including bake time, it’s ready in under a half hour.
  • bvseo_sdk, net_sdk,
  • CLOUD, getAggregateRating, 94ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
  • Calories 290
  • Total Fat 9 g
  • Cholesterol 85 mg
  • Sodium 370 mg
  • Total Carbohydrate 21 g
  • Protein 28 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe


Cooking Instructions

  1. Preheat oven to 400°F. Blend melted butter, hot pepper sauce and vinegar in medium bowl. Blend cornmeal, cayenne and salt in shallow dish. Add chicken to butter mixture; toss to coat evenly. Roll chicken in cornmeal to coat.
  2. Place coated chicken on baking sheet. Bake 9 to 11 minutes or until done (internal temp 170°F.)
Share Your Cooking Notes

You might also like