Crispy Chicken Strips with Aged Parmesan and Sweet and Sour Dipping Sauce

Crispy Chicken Strips with Aged Parmesan and Sweet and Sour Dipping Sauce

prep time

minutes
cook time

minute
servings
8

Ingredients















Cooking Instructions

1

Heat oven to 400°F. Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 minutes. Combine bread crumbs, aged parmesan, cornmeal, salt and pepper in a shallow pie plate or dish.


2

Using fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jelly-roll pans. Drizzle melted butter over chicken. Bake 10 minutes; turn. Continue baking 8-12 minutes or until chicken is golden brown and no longer pink in the center.


3

Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce.


Ingredients















Cooking Instructions

1

Heat oven to 400°F. Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 minutes. Combine bread crumbs, aged parmesan, cornmeal, salt and pepper in a shallow pie plate or dish.


2

Using fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jelly-roll pans. Drizzle melted butter over chicken. Bake 10 minutes; turn. Continue baking 8-12 minutes or until chicken is golden brown and no longer pink in the center.


3

Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce.


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