Who doesn’t love a good wing? Saucy and meaty but sometimes hard to eat. I love the idea of not smelling my dinner on my hands all night. These strips give you the benefits of eating buffalo wings with none of the work! I usually pan fry these, but if you have a deep fryer that would work great as well. I have found few things worth getting my hands totally covered in flour and egg, but these are worth it! You really need the outside coating to hold the sauce well. I love using Franks Red Hot for my wing sauce but you can use whatever you like. Franks does give it a really good flavor though so try it if you can find it!
Serve these up with some fries and skip the crowd at your favorite wing place.

Enjoy!

Buffalo Chicken Strips

Chicken
2 boneless skinless chicken breasts
2 eggs
1/3 teaspoon Franks Red Wing Sauce
3/4 cup of flour
1/2 cup of corn starch
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1 1/2 cups of vegetable oil (for frying)

Sauce
1 cup of Franks Red Hot Wing Sauce
2 tablespoons of butter
1/4 teaspoon garlic powder

Directions:
Preheat oven to 250
Start by cutting the chicken breast into thin strips.
Sprinkle strips with salt and pepper
In first bowl, Whisk eggs and add 1/3 teaspoon of hot sauce
In second bowl mix flour, corn starch and garlic powder, combine.
In batches of about 6 strips at a time, dredge chicken in flour mixture, then into the egg mixture ( let excess drain off) then dredge again in flour mixture.
Heat oil in a large pan over medium heat, test oil for frying with a little batter from the dredging mixture. Once oil is ready to fry, fry strips in batches of 6-8, store chicken on a sheet pan in the oven between batches.
For your sauce, melt the butter and then add 1/4 teaspoon of garlic powder and hot sauce. Stir to combine.
In a large bowl toss the chicken strips and sauce together, using tongs to toss.
Serves 4