Recipe: Marks Buffalo Chicken Strips (not Tumbleweed's)

MARKS BUFFALO CHICKEN STRIPS

Breading:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Sauce:
1 Tablespoon Margarine or butter
1/4 cup Franks Red Hot Sauce
1/4 teaspoon garlic powder
some extra hot chilli sauce like tabasco or srirracha (optional)

Chicken:
This recipe works with 2-3 breasts nicely (cut into strips)

Preheat oven to 350 degrees F.

Melt margarine (in a glass measuring cup in microwave) and mix in hot sauce and garlic.

Pour into a clean bowl for tossing and set it aside. If Franks isn't quite hot enough for you, add some jalapeno juice or your favorite hot chilli sauce (like tobasco or srirracha)for extra heat.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

Place strips in the flour bowl, coating each strip evenly.
Put the strips in the refrigerator for 60-90 minutes.
This will help the breading to stick to them when cooked.

Pan fry strips on Med-High heat 3-4 min each side in about 2 Tablespoons of oil to get crisp and cook mostly through. Toss in the bowl with the hot sauce.

Place in oven for about 10-12 minutes. Then take out and throw back into hot sauce bowl for a final coat before serving.

Serve with celery, carrots and some blue cheese dressing or ranch dip. Enjoy!

Do remember to refrigerate though, it helps the flour stick.