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Crispy Chicken Strips
with Sweet and Sour Dipping Sauce

Crispy Chicken Strips with Sweet and Sour Dipping SauceThree simple ingredients, apricot preserves, seasoned rice vinegar and dry mustard are combined to make a delicious dipping sauce for these easy 'oven-fried' crispy chicken strips.

Recipe Ingredients:

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 breadcrumbs
3/4 (3 ounces) cup grated American Grana® 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

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

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. For Crispy Chicken Strips: Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 minutes. Combine breadcrumbs, Grana Cheese, cornmeal, salt and pepper in a shallow pie plate or dish.
  3. 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.
  4. Bake 10 minutes; turn. Continue baking 8 to 12 minutes or until chicken is golden brown and no longer pink in the center.
  5. For Sweet and Sour Dipping Sauce: Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.