1. Make sauce. In a small saucepan over medium heat, melt butter and whisk in hot sauce, Worcestershire sauce, and maple syrup until smooth. Set aside.

2. In a medium bowl, whisk flour, cayenne, and sugar together until evenly blended.

3. Cut each cutlet into three long strips, each about 1 inch wide.

4. Add chicken to flour and toss well to coat.

5. Add oil to a large skillet over medium high heat. When very hot, use tongs to add strips one at a time, being sure to shake off any excess flour before frying. Cook chicken until slightly golden and cooked through, about 2 minutes per side. Do not overcrowd skillet. You may have to fry chicken in a few batches. Transfer cooked chicken to a plate lined with paper towels.

6. Place strips in a large mixing bowl and drizzle sauce over chicken. Toss strips to coat them with sauce.

7. Transfer strips to a platter and serve with choice of dressing and celery sticks.

Do-Ahead Tip: Prepare sauce up to two days in advance. Cover and refrigerate until needed. Over medium heat, warm and whisk sauce smooth before using.

Source: Hannaford fresh Magazine, January - February 2008