These spicy chicken strips are a perfect appetizer to serve on game day. For this recipe, we are using the breading from the Spicy Chicken Sandwich recipe and turning it into chicken strips. Most of the heat in these chicken strips come from hot pepper sauce and cayenne pepper. If you want more spice, you can up the amount of cayenne pepper in the flour mixture. This recipe is fairly easy to make—the most work that is required is in breading the chicken pieces. I like to serve these chicken strips with ranch dressing for dipping. Enjoy.
- Vegetable oil (for frying)
- 1/3 cup hot pepper sauce
- 2/3 cup water
- 1 cup all-purpose flour
- 2 ½ teaspoons salt
- 4 teaspoons cayenne pepper
- 1 teaspoon fresh course ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1/8 teaspoon garlic powder
- 3 chicken breast fillets
- Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
- Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder, and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
- Arrange the chicken on a platter and serve the honey-mustard alongside.