Tuesday, January 20, 2015

Good ol' chicken strips: a healthier version

I make a lot of different things, but I sort of draw the line at frying, aside from corn shells for tacos. So, I prefer to bake things when possible. Such is the case with these chicken strips.

The keys to good oven-baked chicken strips are in the spices and application. Other than that, it's time.

We have these when we have appetizer nights, and usually serve them with ranch dressing.

All you need:

Two large boneless skinless chicken breasts
A large ziploc bag
1/2 t. cayenne pepper
1/2 t. garlic salt
1 t. kosher salt
1/2-1 t. black pepper
1/2 t. white pepper
paper towels
a sharp knife or kitchen shears
8 oz. low-fat buttermilk
1-2 cups Italian bread crumbs

All you need to do:

Dry chicken well with paper towels. Cut into 1 to 2-in. strips against the grain with a sharp knife or kitchen shears.

Place into ziploc bag. Add all spices and close bag. Shake to distribute spices evenly on chicken.

Add 8 oz. buttermilk, and refrigerate for at least an hour.

Heat oven to 400 degrees.

Take chicken out of fridge. Line a cookie sheet or two with parchment paper. Pour one cup of breadcrumbs into a shallow bowl.

Using a tongs, take a piece of chicken out of the bag. Dredge it into the crumbs, making sure all sides are covered well. Place onto parchment covered cookie sheet. Repeat with remaining pieces.

Bake for 26-28 min., making sure to rotate sheets half-way through. Let cool five minutes. Serve with ranch dressing.

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