Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups