Buffalo Chicken Tenders

OMG...these were crazy delicious! The hot sauce was hotter than I expected...maybe heating it up (temp-wise) made it hotter (spicy-wise)? Either way - I LOVED these... they were so so good. They were easier than they seemed like they'd be too.

And like all breaded chicken that I've ever made, re-heating them in the oven is highly preferable to heating them in the microwave bc of the mushy factor.

Oh, and in random news - I served it with some Hidden Valley Ranch dressing we had in the fridge that expired June 29 08. Guess what day we ate it? June 29th. Isn't that vierd?

Buffalo-Style Chicken Strips with Ranch Dressing
Got it from Amber's Delectable Delights

Ingredients
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder (I omitted)
1/2 teaspoon salt (I omitted)
1/8 teaspoon ground red pepper (I used crushed red pepper flakes instead...though IDK if they're the same thing. I don't think they are... eh well.)
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes (I used whole grain Total - it was awesome!)
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal) (I used Franks Red Hot)
1 teaspoon hot pepper sauce (such as Tabasco) (Yeah, I omitted this too.)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Directions
Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.