3 chicken breasts cut into strips
1 cup flour
½ cup milk
2 tbsp Sriracha hot sauce
Corn flake crumbs
Mix eggs and milk together. Sprinkle in pepper. Add sriracha sauce. Dip chicken strips in flour and then let chicken strips soak in the liquid mix for a few minutes. While they are soaking heat oil in a skillet or preheat oven to 400 degrees.
Dip the strips in a bag of corn flake crumbs and fry for a few minutes (until a dark golden brown) or bake for 20 minutes at 350 degrees.
These are good enough to eat plain or dip in some ranch or blue cheese. You can add more sriracha if you like a lot of heat. Or sprinkle the strips with some pepper and cayenne before dipping in the cornflake crumbs.
Maia and I thought these were awesome but Rob didn’t think they had enough kick so next time he will double the sriracha amount. Nothing like a good tongue fire to complete dinner.