1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and spray with cooking spray. Place corn chips and cereal into a food processor and process into crumbs. Transfer to a shallow bowl.

2. Add flour, cayenne, garlic powder, onion powder, and black pepper to a gallon-size resealable plastic bag. Shake well to combine.

3. Lightly whisk egg whites in a shallow bowl just to mix together.

4. Slice chicken horizontally into 24 (1-inch) strips and add them to bag with flour. Seal bag and shake well to coat with the seasoned flour.

5. Working in an assembly line, take a piece of flour-coated chicken, dip it in egg whites, then coat it in the crumb mixture, shaking off excess in each step. Place finished pieces of chicken on baking sheets. Bake for 20 minutes, until chicken is cooked through and coating is crispy.

6. While the chicken cooks, prepare the buffalo sauce. In a small saucepan over medium-low heat whisk together sauce ingredients. When sauce is smooth, remove from heat.

7. Prepare the dip. In a medium bowl, stir together dip ingredients until blended. Dip may be made 3 days ahead of time and refrigerated until needed.

8. To serve, place chicken pieces onto a platter and drizzle the buffalo sauce over them. Serve celery and blue cheese dip on the side.

Source: Hannaford fresh Magazine, January - February 2015