Tuesday, January 5, 2016

Chicken Sticks

  • 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
  1. Preheat oven to 350 ◦
  2. Cut the chicken breast into ¼-inch strips
  3. Place the buttermilk, soysauce and pepper in a resealable bag. Shake to mix.
  4. Add chicken to bag and allow to marinate for at least 30 minutes.
  5. Put the flour in a bag, add chicken strips, a few at a time, shaking to coat well.
  6. Dip the chicken strips first in the eggs and then in the bread crumbs.
  7. Fill a frypan with some vegetable oil. Allow to heat to 350 ◦
  8. Fry each strip for about 5 minutes on each side or until done.
  9. Serve with your favorite dipping sauce.

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