Buffalo chicken fingers

This recipe came from another blog "Ambers Delectable Delights". I believe she got the recipe from cooking light. These are so yummy. Jake loved them!

Ingredients:

• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper (used black since I don't have red)
  
• 2 large egg whites, lightly beaten
• 1 1/2 cups coarsely crushed cornflakes
  
• 1 pound chicken breasts, cut into 1/2-inch-thick strips
• Cooking spray
• 1/3 cup hot sauce (Franks Red Hot)
• 1 teaspoon hot pepper sauce (Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon butter
• 1/2 cup fat-free ranch dressing (We used blue cheese)
  
• 4 celery stalks, cut into 1/4 x 3-inch sticks (omitted...by accident....I bought them and forgot)
  
• 4 carrots, cut into 1/4 x 3-inch sticks (omitted, on purpose :-P)

Directions:

• Preheat oven to 400°.
• Combine first 6 ingredients in a shallow dish, stirring with a whisk.
  
• Place egg whites in a shallow dish.
  
• Place cornflakes in a shallow dish.
  
• Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.
• Lightly coat chicken strips with cooking spray.
  
• Bake at 400° for 10 minutes or until done, turning once.
• Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.