Ingredients
- 4 boneless, skinnless chicken breast
- ½ cup buttermilk
- ¼ cup La Choy Soy Sauce
- ¼ tsp crushed red pepper
- 1 cup flour
- 2 eggs, beaten with 2 tbs of water
- 3 cups of English muffin bread crumbs. (place muffins in blender to make this)
- Vegetable Oil
- 2 large resealable bags (or bowls)
- Dipping sauce of your choice
Instructions
- Preheat oven to 350 ◦
- Cut the chicken breast into ¼-inch strips
- Place the buttermilk, soysauce and pepper in a resealable bag. Shake to mix.
- Add chicken to bag and allow to marinate for at least 30 minutes.
- Put the flour in a bag, add chicken strips, a few at a time, shaking to coat well.
- Dip the chicken strips first in the eggs and then in the bread crumbs.
- Fill a frypan with some vegetable oil. Allow to heat to 350 ◦
- Fry each strip for about 5 minutes on each side or until done.
- Serve with your favorite dipping sauce.
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