We had chicken dinner on Sunday. It looked nothing like the Sunday chicken dinner that I grew up with...with no stuffing, no mashed potatoes and no gravy. But there were delicious strips of lean chicken breast...moist and tender on the inside with a crunchy topping. And while they were baking...I baked a pan of potato strips alongside. In twenty minutes time, we had a healthy plate of chicken strips and oven fries in the comfort of our own home. That is fast food at it's finest!
- 1 1/2 pounds chicken tenders (chicken breast strips)
- 1 cup buttermilk
- 1/2 teaspoon crushed red chili pepper
- 1/2 teaspoon garlic salt
- 1 1/2 cups panko bread crumbs
- 1 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- Mix buttermilk, crushed peppers and garlic salt together in a shallow dish (like a pie plate) and add chicken tenders...turning pieces to coat. Cover and set aside to marinade for one hour or overnight.
- Combine panko bread crumbs, parmesan cheese, salt, cayenne and pepper.
- Drain chicken tenders and roll in the bread crumb mixture, pressing to coat on all sides.
- Bake on a rack (cooling rack) that has been placed on a baking sheet at 450°F for 15-20 minutes or until golden.
Serve immediately alongside oven baked fries, fresh veggies and dips of your choice. (Ranch and honey mustard pictured above).
