Monday, August 6, 2012

Snappy Oven Baked Chicken Strips

These chicken strips need no dipping sauce.  They are tender, juicy and full of flavor. I oven backed the breasts, but frying is a great option also.  This recipe will serve 4.

2 Lbs Chicken Breast
4 Packages Pringles Jalapeno Stix
2 Packages Pringles Cheese Stix

1 Cup Flour
1 Tablespoon Garlic Salt
1 Tablespoon Pepper
1 Tablespoon Onion Powder

2 Cups Buttermilk
2 Eggs

Wash breasts and pat dry with a paper towel leaving no water intact.  Slice chicken into 1 1/2 inch strips about 3 inches long.   Pound each strip with a tenderizer or anything you may have appropriate to slightly flatten the stips.  This will help the meat coat and cook evenly.  You will need three mixing bowls.  In the first mix flour salt, pepper and onion powder.  In the second bowl mix buttermilk with beaten eggs.  Tip:  If yu have no buttermilk add 1/8 cup lemon juice to 2 cups regular milk and let sit for 10 minutes.  Using a rolling pin flatten Pringles Stix while still in package rotating often to crush completely. Line the three bowls on a counter.   Dip strips in flour, douse in egg and milk, and coat with Pringles.  Follow same procedure for each piece and place on coated baking sheet in 350 oven.  Allow to bake for 20 minutes and turn chicken cooking other side an additional 15 minutes.

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