Crispy Baked Parmesan Chicken Strips
Description
These chicken strips are a great meat dish for dinner or even as an appetizer. They are baked, not fried. Serve with Ranch dressing, or your favorite dip.
Ingredients
10 boneless skinless chicken tenders
1 c. buttermilk
1 T. hot sauce
1¼ c. flour
1¼ c. panko bread crumbs or Italian-style seasoned bread crumbs
¼ c. cornmeal
¼ c. Parmesan cheese
4 T. butter, cut into slices
1 t. salt
1 t. freshly ground black pepper
2 1/2 t. garlic powder
1¼ t. onion powder
1/8 - 1/4 t. cayenne pepper
Ranch dressing or your favorite, for dipping
Directions
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Mix together salt, pepper, garlic powder, onion powder, and cayenne pepper In a small zip-lock bag .
Mix together the buttermilk, hot sauce, and 1 T. of the spices from the small bag Into a large zip-lock bag.
Add chicken to the large bag and zip it tight. Be sure the chicken is well coated. Place the bag and ingredients in a bowl in case of leakage. Refrigerate 3- 4 hours or up to 24 hours.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper; place butter on it. Place it in the oven until the butter is melted.
In a new large zip-lock bag, mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices.
Pour 1/2 of the mixture into a new and different large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Zip bags tightly. Shake bags until the chicken is evenly coated or use a platter or a pan and coat them on that.
Set the chicken on top of the melted butter on the lined cookie sheet.
Bake 13 minutes, carefully flip pieces then bake another 5 - 8 minutes.
Turn on broiler and broil until chicken becomes crispy.
Serve with Ranch dressing or your favorite.
Prep Time
PT0M