Crispy Buffalo Chicken Strips

Preheat the oven to 400 degrees F or heat oil in a deep fryer to 375 degrees F. If baking, grease a baking sheet and set it aside.

In a shallow bowl, combine the flour, cayenne, and salt. Mix well.

In another shallow bowl, combine the buttermilk, milk, beaten egg, and hot sauce until blended.

In a third shallow bowl, combine the cornflake crumbs and cayenne.

Dip each chicken strip into the flour mixture and shake off any excess flour. Then dip them into the egg mixture, letting any excess drip off. Lastly dredge then in the cornflake crumbs until coated on all sides.

To bake: place the coated chicken strips on the baking sheet. Place in the oven and bake at 400 degrees F for 15 minutes or until the chicken is golden brown and cooked through. For an air fryer, bake at 375 degrees F for 15 minutes or until done.

To fry: cook the strips in the hot oil (375 degrees F) for 2-3 minutes each side until cooked through and golden brown. Remove from the oil and drain on paper towels.

Serve the chicken strips with ranch or blue cheese dressing.