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

Servings: 8


For Crispy Chicken Strips:
1 cup buttermilk
1 teaspoon hot pepper sauce (optional)
2 pounds chicken breast tenders or boneless, skinless chicken breasts cut into long strips
1 1/2 cups seasoned dry bread crumbs
3/4 (3 ounces) cup grated Wisconsin aged parmesan cheese
1/2 cup yellow corn meal
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 stick (1/2 cup) butter, melted

For Sweet and Sour Dipping Sauce:
1 cup apricot preserves
3 tablespoons seasoned rice vinegar or white wine vinegar
2 teaspoons dry mustard

Cooking Directions:

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.

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.

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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