Buffalo Chicken Strips

• 1/2 cups Nonfat Plain Yogurt (or Greek Yogurt)
• 1 teaspoon Lemon Juice
• 1 teaspoon Caynne Pepper Powder OR 2 Teaspoons Hot Pepper Sauce (Tabasco)
• 3/4 whole Chicken Breast Halves, Skinned, Boned, And Cut Into Tenders
• 1/2 cups Cornmeal (white Or Yellow)
• 1/4 cups Oatmeal Flour (just Grind Up Some Oats In Your Blender) OR All-purpose Flour
• 1 teaspoon Paprika
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Dry Mustard
• 1/4 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/4 cups Melted Butter
• 1 ounce, fluid Vegetable Cooking Spray To Prepare Baking Pans

1. Combine the yogurt, lemon juice and cayenne pepper (or hot sauce) in a bowl large enough to add the chicken tenders.
2. Add the chicken tenders and coat all pieces evenly with the yogurt marinade.
3. Cover and place in the refrigerator to marinate overnight or for at least 2 hours.
4. Preheat your oven to 400 degrees F; coat two large baking sheets with a good amount of vegetable cooking spray.
5. Combine the cornmeal, oatmeal flour (or all-purpose flour, if using), paprika, onion powder, dry mustard and salt and pepper in a pie plate or large flat bowl.
6. Dredge the chicken tenders in the cornmeal by using a spoon to scoop the cornmeal on top of the chicken tenders; press lightly to help crumbs adhere.
7. Place the coated tenders onto two prepared baking sheets.
8. Remember to not crowd the chicken on the pans.
9. Meat needs space in a high oven to crisp up!
10. Melt the butter in a sauce pan and drizzle over the chicken tenders.
11. Place pans in the preheated oven and bake at 400 degrees F for 20 minutes.
12. Remove chicken tenders from oven and let stand for a few minutes before trying to remove them, so that the breading sticks to the chicken and not the pan.
13. Once cooled, place on a platter and serve.

yogurt, lemon juice, pepper, chicken, cornmeal, flour, paprika, onion powder, dry mustard, salt, pepper, butter

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-strips/ (may not work)