Buttermilk chicken strips

Yield: 1 Servings

Measure Ingredient
3 pounds Chicken fingers; breasts or pieces.
\N \N 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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