Chicken strips

12 Servings

Quantity Ingredient
6 \N Whole chicken breasts; boned and skinned
1½ cup Buttermilk
2 tablespoons Lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Paprika
1 tablespoon Greek seasoning
1 teaspoon Salt
1 teaspoon Pepper
2 \N Cloves garlic; minced
4 cups Bread crumbs
½ cup Sesame seeds
¼ cup Butter
¼ cup Shortening

Cut chicken into ½ inch strips. Combine buttermilk, lemon juice, sauces, and seasonings. Add chicken to buttermilk mixture and mix until well-coated. Cover and refrigerate overnight. Drain chicken thoroughly in a colander. Combine bread crumbs and sesame seeds, mixing well. Add chicken and toss in a ziplock bag until coated. Place chicken in 2 greased 9x13 baking dishes. Melt butter and shortening and brush on chicken. Bake, uncovered, at 350ø for 35 to 40 minutes or until crisp. Serve with Plum Sauce (See recipe).

SUNNY HAWK (MRS. BOYCE)

MUST BE PREPARED 1 DAY IN

ADVANCE!

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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