| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Tasty.co |
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Attributes:
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Quick and Easy |
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Comments:
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I suggest breading these and letting them sit for a while before baking. |
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Serving Suggestions:
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We like these with roasted, then mashed sweet potato. Just add a bit of butter and honey to the potatoes. |
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Ingredients:
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3 boneless, skinless chicken breasts 1 cup low fat buttermilk 1/4 cup sriracha sauce 1 cup panko breadcrumbs 1 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1 tsp. paprika 1/2 tsp. seasoning salt 3 tbs. canola oil |
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Instructions:
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1. On a cutting board, slice each chicken breast into strips. Cut them about 1-inch thick and against the grain of the meat. 2. In a large zip-top bag, combine the buttermilk and sriracha sauce and mix to combine. Add the chicken strips and mix. Refrigerate for at least 2 hours, but not more than 4. 3. Preheat oven to 425°F. 4. In a shallow dish, combine the panko, flour, salt, pepper, paprika and seasoning salt. 5. One at a time, remove the chicken strips from the buttermilk mixture and allow the excess to drain off. Dredge the chicken strip in the panko mixture, ensuring it is fully coated. Place on a baking sheet prepared with parchment or foil coated with the oil. 6. Bake for 10 minutes. Flip the chicken over and bake for an additional 10 minutes or so. Broil for 2-3 minutes to crisp up the top and add some additional color. |
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Related recipes:
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None |
2019-01-31