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

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

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.


Tagged in: Entrée Parmesan

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