- 1lb of chicken breast strips
(its true, they aren't really wings but I like more meat + less bones.)
- 1 1/2 c Panko Bread Crumbs
(i usually try to get the whole wheat, but plain is fine too)
- Franks Red Hot Wing Sauce
- Salt & Pepper
- *Cayenne Pepper, Garlic Powder, Paprika
Preheat oven to 375 degrees. Prepare a baking sheet with a metal cooling rack on top, spray with Pam.
Note: When you take your chicken out of the package you might notice that it is a bit wet. Make sure that you take a few paper towels and blot the chicken dry before you start.
Lay your chicken out on a clean surface, salt & pepper and then sprinkle with the other spices to your liking. Turn on the other side and repeat. (*Be careful with the Cayenne Pepper- if you don't like spicy food you can omit altogether.)Pour about a 1/2 cup of the Wing Sauce in a bowl and the Panko in another bowl. This is what professionals call a dredging station. For each chicken strip you are going to dip and cover in the Wing Sauce, shake off excess and then transfer to the Panko bowl. Be careful when dredging in the Panko because if you handle the chicken too much the Panko will start to unstick from your chicken. I would recommend placing the chicken in the bowl and then cover with the Panko- almost burying it.
Yogurt Blue Cheese Dip
- 3/4 c Fage 0% Greek Yogurt (the single serving will do)
- 1/2 tsp of prepared horseradish
- 1/2 tsp Lemon juice
- 1/4 tsp garlic, minced
- 2 oz blue cheese, crumbled
- 2 tsp green onion
- salt & pepper
Combine the all ingredients in a bowl and then add salt & pepper to taste.