Boneless Buffalo Strips – Lightened Up!

1. Whisk together buttermilk, chili-garlic sauce, Frank’s, vinegar and salt. Add chicken and marinate overnight.
2. When you are ready to make the strips, preheat oven to 450 degrees. Spray wire rack with cooking spray.
3. Combine panko, flour, paprika, cayenne and salt in a large bowl.
4. Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.
5. Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
6. Cook for 10 minutes. Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.
7. Meanwhile, in a small food processor add ingredients for gorgonzola dip (sour cream, yogurt, gorgonzola, garlic pepper, salt, vinegar). Process until smooth.
8. When chicken strips are done, with a pastry brush, brush strips with remaining 1/4 cup of the Frank’s Red Hot. Serve with gorgonzola sauce and carrot and celery sticks.