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It's hard to buck the trend of boneless wings, even with tiny foods.
4 tiny strips of chicken breast
1 teaspoon buttermilk
2 teaspoons flour
Oil for frying
1 tablespoon Frank’s Red Hot
Blue cheese dressing
Dip chicken strips in buttermilk and then in flour.
Heat oil in small pot. Fry chicken for several minutes until golden brown. Transfer to a mixing bowl, and add Red Hot. Stir to combine.
Serve chicken strips with dressing, carrots and celery.
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