Buttermilk chicken strips
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken fingers; breasts or pieces. |
| Buttermilk to cover and refridgerate overnight | ||
Directions
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