Recipe - Buffalo Chicken Strips

One half cup 1% milk
One half teaspoon Honey
1/8 teaspoon Hot pepper sauce
1 One half pound Boneless skinless chicken
breast halves; cut in 1"
Trips
1 cup Kellogg's Corn Flake Crumbs
One fourth teaspoon Ground ginger
One fourth teaspoon Dried thyme
One fourth teaspoon Dried tarragon
1/8 teaspoon Cayenne pepper

Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at
least 10 minutes.

Combine cornflakes, ginger, thyme, tarragon & cayenne. Dip the chicken
strips into the cornflake mixture.

Place the chicken on a jelly roll pan sprayed with Pam. Bake at 400 F for
10 15 minutes until crispy. Serve with blue cheese dressing, if desired.
Posted to Digest eatlf.v096.n154

Date: Mon, 16 Sep 1996 10:04:37 0400

From: charles moffat moffats@usaor.net
NOTES : Increase cayenne pepper to One fourth tsp for spicier strips.