Sunday, January 23, 2011
In an effort to sway the Bear's opinion on chicken strips (he doesn't like them - whaaaat??), we tried this simple, kid-friendly recipe and accompanied them with homemade honey mustard dip and french fries (he likes french fries!). To add a bit of 'healthy' to the meal, I threw together a broccoli salad.
There's nothing fancy about these chicken strips - you'll notice a distinct lack of herbs or spices, and the coating is also very simple. They are perfect for choosy kids or for a quick, easy meal. Don't skimp on the buttermilk marinating time - it renders the chicken moist and tender instead of dry and tough. Don't have buttermilk? Add a half tablespoon vinegar to a half cup regular milk and allow to sit for ten minutes.
We found that baking wasn't enough to brown the coating. The chicken cooked through moist and juicy but the panko crumbs stayed an anemic pale color. Since we had a pot of oil going for the french fries anyway, we gave them a quick fry to crisp and brown the coating and that worked well.
Don't forget to serve some sort of dip alongside the strips - plum sauce, ketchup, whatever you like!
Side note - these would make fantastic appetizers. Cut the chicken smaller than you would for dinner portions, thread onto a skewer and bake as below. They could be served set in small glasses of your chosen dip or set out with a selection of dipping sauces for guests to choose from.
1 lb chicken, fillets or breasts cut into strips
1/2 cup buttermilk
salt and pepper
1/2 teaspoon paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs
In a small bowl, mix buttermilk, salt, pepper and paprika. Add chicken and marinate at least 30 minutes. Preheat oven to 375F. Combine corn flakes and panko, season with salt and pepper (plus any other herbs or spices you desire) and place on a plate. Coat one or two pieces of chicken at a time in the breadcrumb mixture and place on a greased wire rack on a baking sheet. Bake 8-10 minutes or until thoroughly cooked and golden.
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