Tuesday, June 7, 2016

Ultimate Chicken Strips

This is a recipe that my friend makes frequently and comes from Betty Crocker.  I'm so glad I finally got around to trying it myself, because these are the best chicken strips I've ever had.  Better than this one that's breaded in crushed crackers (though we still love that one and will continue to make it), better than the Honey Chicken Nuggets, better than a buffalo chicken strip recipe I haven't posted yet.  Better than any I've had in restaurants, too, but that's not too much of an accomplishment.  They're so good!  Lots of flavor, crunchy, very moist, and just great.  My husband dipped his in barbecue sauce, but I thought they were good enough to eat plain.  I served the nuggets with Cheesy Ranch potatoes and a fresh fruit salad, what a yummy dinner.
Quick Note:  I make my own Bisquick mix using this recipe.  It's very quick and easy and cheaper than the purchased kind, tastes better, too.
Ultimate Chicken Strips
2 large chicken breasts (about 1 1/2 lb)
2/3 C Bisquick
1/2 C grated parmesan
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1 egg
3 Tbsp butter
Preheat oven to 450 and line a large baking sheet with parchment paper.  Lightly grease the parchment paper, and set aside.
In a gallon sized Ziploc bag, place Bisquick, parmesan, salt, paprika, and garlic powder, seal the bag, and shake to combine.  Beat the egg in a bowl.
Clean chicken breasts and cut into 1/2 inch thick strips.  Dunk half of the strips in the beaten egg, then place in the bag with the Bisquick mix.  Seal and shake well, until chicken is coated.  Arrange chicken on baking sheet, and repeat with the rest of the chicken strips.
Melt butter and spoon a little over every piece of chicken.
Bake until chicken is golden, crunchy, and cooked through, about 15-20 minutes.
Yield: 4 servings

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