Corndog Chicken Bites - chicken breasts

Method

• Cut the chicken into thin 1/2 inch strips.
• Place the chicken in a bowl and pour in the buttermilk.
• Stir so the chicken is coated in the buttermilk.
• Cover the bowl and place in the fridge for about 2 hours.
• Using a food processor, crush the Fritos so that they are a texture similar to panko or coarse bread crumbs.
• Set aside in a large bowl.
• Place flour and optional cayenne pepper in one bowl and eggs in another.
• Whisk the eggs so that they are well scrambled.
• Preheat oven to 400F and spray a baking sheet with cooking spray.
• Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Fritos.
• Using a fork, lift out a few chicken strips and let excess buttermilk drain off.
• Place them in the flour and dredge them in so they are all coated in flour.
• Lift the chicken strips out of the flour and shake off any excess.
• Place them in the egg wash and turn them so they are evenly coated in egg.
• Lift them out of the egg and then dredge in the crushed Doritos.
• Place the coated chicken fingers on the baking sheet.
• Do this with the remaining chicken strips.
• Bake in the oven for 15-20 minutes, turning halfway through.
• Serve with yellow mustard on the side (or any other dip you like).