WW 6 PT. BUFFALO CHICKEN STRIPS

Ww 6 Pt. Buffalo Chicken Strips image

Provided by Nif_H

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken breasts
1/2 cup egg white (I buy them by the carton so I don't know how many eggs you would need)
1 cup Fiber One cereal, original
1/2 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 cup Frank's red hot sauce
1 tablespoon butter (use light if you can find it)

Steps:

Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.