Buttermilk Chicken Strips
Yield: 1 Servings
Ingredients
3 lb chicken fingers; breasts or
-pieces.
1 buttermilk to cover and
-refridgerat; e overnight
Instructions
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
on Jan 01, 1998
Ingredients
3 lb chicken fingers; breasts or
-pieces.
1 buttermilk to cover and
-refridgerat; e overnight
Instructions
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
on Jan 01, 1998
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