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1
Combine the Shedds Spread, Sriracha Sauce, pepper & garlic powder in a small sauce pan over low heat.
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2
Stir together and heat until the Shedds Spread is melted and mixture is well blended.
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3
In a small bowl mix together the flour, paprika, cayenne pepper and salt.
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4
Set aside.
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5
Prepare chicken breasts.
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6
Place on cutting board and slice in strips lengthwise, to about 3/4 inch thickness.
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7
The strips should be no longer than 4 inches, so cut to length.
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8
Place chicken in a large nonporous bowl or dish and sprinkle flour mixture over them until evenly coated.
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9
Cover bowl or dish and refrigerate for 60 to 90 minutes.
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10
Spray the oven rack with Pam or similar method of lubricant.
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11
Place the chicken strips directly on the oven racks being sure to place a catch pan under the racks.
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12
(You can make one from foil).
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13
Bake the coated chicken strips in a pre-heated oven at 350 for 35 to 40 minutes.
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14
(If you want then crisper, remove them on the rack from the oven and spray lightly with Pam and place back in the oven for the last 5 to 10 minutes).
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15
Depending on how crispy you like them.
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16
Place the chicken in a serving bowl, add hot sauce mixture and stir to coat.
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17
Serve with Bleu Cheese dipping sauce and sliced celery sticks.
