Buffalo Chicken Strips

1/2 cup 1% milk

1/2 teaspoon honey

1/8 teaspoon hot pepper sauce

1 1/2 pounds boneless skinless chicken breast halves -- cut in 1"

strips 1 cup Kellogg's Corn Flake Crumbs

1/4 teaspoon ground ginger

1/4 teaspoon dried thyme

1/4 teaspoon dried tarragon

1/8 teaspoon cayenne pepper

Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at least 10 minutes.

Combine cornflakes, ginger, thyme, tarragon & cayenne. Dip the chicken strips into the cornflake mixture.

Place the chicken on a jelly roll pan sprayed with Pam. Bake at 400 F for 10 - 15 minutes until crispy. Serve with blue cheese dressing, if desired.