This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
70 minIngredients
Directions
Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
Add chicken; toss until evenly coated.
Refrigerate for 30 minutes.
Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
Line baking sheet with aluminum foil; coat with nonstick spray.
Drain chicken; dip in coating, tossing to coat.
Arrange on baking sheet.
Sprinkle with remaining Parmesan.
Can be frozen up to 1 month ahead.
Freeze chicken on baking sheet, then place in freezer food- storage bag and seal.
To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.
To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.
Comments
it is a nice recipe
Interessante ricetta!
Ma ho una domanda:
1- quando si usa vinegar?
2- non trovo negli ingredienti garlic?
Grazie per una risposta
Saluti Giulia
1. vinegar should be used with regular milk as a substitute for the buttermilk
2. Yes, garlic makes it tastier.
Great recipe. :-) thanks for sharing