Cornmeal Crusted Buffalo Wing Strips Food

BUFFALO CHICKEN STRIPS

Steps:

• Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
• Pat chicken dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refrigerator for 30 to 45 minutes.
• Heat oven to 425 F.
• After the chicken has marinated, add the panko crumbs, 1/4 teaspoon garlic powder, parsley, paprika, and melted butter to the bag and toss to blend.
• Transfer the coated chicken to the lined baking sheet.
• Bake for 12 to 15 minutes, until chicken is cooked through.
• Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.
• Serve with the aioli for dipping.

CORNMEAL CRUST

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.

CORNMEAL CRUSTED BUFFALO WING STRIPS

Steps:

• Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
• Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
• Remove the chicken from the marinade and ll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
• Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter.
• Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots and celery.