Breaded and fried spicy-hot chicken strips are served with a cool blue cheese dressing.

Sassy Buffalo Strips

1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
3 large egg whites

1 teaspoon hot pepper sauce
3 chicken breasts, split, boned, skinned, (about 1 pound), cut into 3 x 1/2-inch thick strips
Vegetable oil for frying
1 cup prepared blue cheese dressing
Assorted raw vegetable dippers: celery chunks, baby carrots, bell pepper strips and sugar snap peas

1. Mix together the flour, paprika, garlic powder and salt in shallow dish.
2. In another dish, beat egg whites and hot pepper sauce until frothy.
3. Lightly coat chicken strips with flour mixture; shake off excess. Dip into egg mixture; then again with flour mixture.
4. Fry a few strips at a time in hot oil until golden or done; remove and drain on paper towels. Keep chicken warm until ready to serve.
5. Serve chicken strips and vegetable dippers with the blue cheese dressing.

Makes about 2 1/2 dozen.