1 teaspoon garlic your favorite (or house seasoning)
0.5 teaspoon salt
1 tablespoon apple cider vinegar
8 servings buffalo strips
1 pound chicken breast boneless skinless cut into strips
2 teaspoons salt
2 teaspoons sriracha
2 tablespoons sauce of the chicken from the turbo broiler red hot
1 cup buttermilk low fat
1.5 cups panko bread crumbs whole wheat
8 tablespoons flour whole wheat
1.5 teaspoons paprika smoked
1 teaspoon ground pepper
1.5 teaspoons salt
0.3 cup sauce of the chicken from the turbo broiler red hot
Equipment
food processor
bowl
oven
whisk
wire rack
pastry brush
Directions
Whisk together buttermilk, chili-garlic sauce, Franks, buttermilk, vinegar and salt.
Add chicken and marinate overnight.
Preheat oven to 450 degrees. Spray wire rack with cooking spray.
Combine panko, flour, paprika, cayenne and salt in a large bowl.
Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.
Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
Cook for 10 minutes. Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.
Meanwhile, in a small food processor add ingredients for gorgonzola dip. Process until smooth.
When chicken strips are done, with a pastry brush, brush strips with Franks Red Hot.
Serve with gorgonzola sauce and carrot and celery sticks.
