From: recipelink.com

Buffalo Chicken Strips
From: charles moffat
To: Eat-lf Digest
Date: Mon, 16 Sep 1996

If you can stand it, here is one more chicken recipe that's one of my family's favorite. If you like heat, then I suggest you up the cayenne higher than 1/8 tsp.

I normally serve these with oven fries & celery/carrot sticks. To be honest, we use ketchup rather than the blue cheese dressing for dipping. The chicken is nice & moist so I hope you enjoy! Lavon

Recipe By : adapted/Great Taste Low Fat Chicken/Catherine
Serving Size : 6

1/2 cup 1% milk
1/2 teaspoon honey
1/8 teaspoon hot pepper sauce
1 1/2 pounds boneless skinless chicken breast halves, cut in 1"
strips
1 cup Kellogg's Corn Flake Crumbs
1/4 teaspoon ground ginger
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/8 teaspoon cayenne pepper

Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at least 10 minutes. Combine corn flakes, ginger, thyme, tarragon & cayenne. Dip the chicken strips into the corn flake 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.