Ingredients
500g/1lb chicken fillets (or boneless skinless chicken breasts cut into 2-inch strips)
2-3 tbsp light mayo
2 tbsp Franks Red Hot sauce
1/4 tsp Tabasco sauce
1 sleeve saltine crackers
1 cup bran flakes
1/4 tsp salt
1/4 tsp dried thyme
Directions
Preheat oven to 425 F
In a bowl combine mayo and hot sauces, and coat chicken strips in the mixture.
Put crackers and branflakes into a bag (i used an old bread bag) and crush with a rolling pin or your hands into rough crumbs.
Add crumbs to bowl and toss to coat all sides of the chicken strips
Lay chicken fingers on a baking pan and bake for 10 minutes per side or until chicken is cooked through.
I made a extra dipping sauce out of the mayo and hot sauce. DELICIOUS!
1 comment:
I read your blog frequently but never left a comment before but I thought I should thank you for this recipe as it has become one of my go to recipes... I use panko breadcrumbs though and replace tabasco with dijon mustard (but I use frank's red hot extra hot generously)... Honey and shirracha make a yummy dipping sauce.
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