Chicken strips
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Cloves garlic; minced | |
| 4 | cups | Bread crumbs |
| ½ | cup | Sesame seeds |
| ¼ | cup | Butter |
| ¼ | cup | Shortening |
Directions
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, .