This is a great recipe I found in the New York Times. It will take a maximum of 30 minutes (including 25 minutes of baking time) to complete. These strips are crunchy on the outside, moist in the center with a kick of spice at the end. I recommend this recipe to anyone who wants to cook dinner, but doesn't always have an hour to do it. The strips are great alone, with ranch dip, or tossed over a bed of greens. Enjoy and good luck!
Cornflake Chicken Strips
Chicken breasts (2-3) skinless, boneless
Italian herb bread crumbs
Paprika (small container)
Cayenne Pepper (small container)
Buttermilk (find in the milk section of the grocery store)
Pre-heat your oven on to bake 350 degrees.
Take out a sheet pan and cover completely with foil. Lightly coat the foil with a thin layer of butter/oil (so that the chicken doesn't stick).
Then, mix your dry ingredients:
2. Place in a plate and spread out the mix.
Now, pour Buttermilk in separate bowl.
To finish, take each chicken strip, dip in the buttermilk so it is fully coated, then place in dry ingredients, making sure to get an even layer of coating. Place each strip on sheet pan, spreading them out evenly.
Place in the oven for 25 minutes and enjoy!
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