Buttermilk chicken strips

Yield: 1 Servings

Measure Ingredient
3 pounds Chicken fingers; breasts or pieces.
Buttermilk to cover and refridgerate overnight

in the morning drain buttermilk and coat with crushed crackers, cerel, or croutons. Place on jelly roll pan, bake 350 for 1 hour. Dip in honey mustard sauce or barbaque sauce.

Note: I made these sunday and everyone raved. Only I was out of buttermilk and I dipped them in ranch dressing diluted with milk and added a little butter to the crushed crackers. I havent yet had time to do the overnight thing, in fact I rarely even thaw them out. I just bake a little longer. I made up two new dipping sauces that no-one even touched because the chicken was so good alone.

Posted to recipelu-digest Volume 01 Number 432 by The Rolands <kkroland@...> on Jan 01, 1998

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