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BAKED CHICKEN STRIPS
--Nutritional Info--
Cals 570
Fat 11g
Cholesterol 238mg
Sodium 758mg
Carbs 22g
Protein 91g
--Ingredients--
1 Chicken Breast
1/3 Cup Bread Crumbs
1/4 Tsp Garlic Salt
Prep time: 5 mins.
Cook time: 15-20 mins.
Preheat oven to 400 degrees. Cover a cookie sheet in foil for easy cleanup later. Put the bread crumbs and garlic salt in a bowl.
Chop the chicken breast into strips. I butterfly it along the width to get flat halves. Then I cut each half into quarters to get eight strips total.
Press and roll the strips into the bread crumbs and arrange them onto the cookie sheet.
Put them into the oven for 15 minutes and see if they're firm. If not, flip them and cook for another 5 minutes.
Enjoy them plain or with the dipping sauce of your choice. I recommend Frank's Red Hot Sauce or Ken's Steak House Ranch.
EDIT: Don't forget to turn off the oven like I did.
--Nutritional Info--
Cals 570
Fat 11g
Cholesterol 238mg
Sodium 758mg
Carbs 22g
Protein 91g
--Ingredients--
1 Chicken Breast
1/3 Cup Bread Crumbs
1/4 Tsp Garlic Salt
Prep time: 5 mins.
Cook time: 15-20 mins.
Preheat oven to 400 degrees. Cover a cookie sheet in foil for easy cleanup later. Put the bread crumbs and garlic salt in a bowl.
Chop the chicken breast into strips. I butterfly it along the width to get flat halves. Then I cut each half into quarters to get eight strips total.
Press and roll the strips into the bread crumbs and arrange them onto the cookie sheet.
Put them into the oven for 15 minutes and see if they're firm. If not, flip them and cook for another 5 minutes.
Enjoy them plain or with the dipping sauce of your choice. I recommend Frank's Red Hot Sauce or Ken's Steak House Ranch.
EDIT: Don't forget to turn off the oven like I did.
Category Photography / Still Life
Species Avian (Other)
Size 671 x 572px
File Size 89.5 kB
Sometimes I use Panko for more of a tempura look. I generally like bread crumbs because they're finer. You can get Italian style bread crumbs that are already spiced with herbs as well.
I lo-ove me a bottle of Cock sauce (Sriracha) but most people find it too hot to eat plain. I'm not most people. I'll have to try mixing it with buttermilk ranch. Sounds good and creamy!
I lo-ove me a bottle of Cock sauce (Sriracha) but most people find it too hot to eat plain. I'm not most people. I'll have to try mixing it with buttermilk ranch. Sounds good and creamy!
I think I use Sriracha more than anything other than oyster sauce these days. :3
I've found that the pre-mixed Italian crumbs aren't bad, but I prefer to blend my own up so I can get the levels of heat and spice that I want (I'm all about the firey goodness). If you try the ranch/Sriracha mix, I strongly recommend making your own (with real buttermilk & mayo) as opposed to the bottled stuff, which to me lacks complexity and has a sort of plastic-y tang to it. :P
I've found that the pre-mixed Italian crumbs aren't bad, but I prefer to blend my own up so I can get the levels of heat and spice that I want (I'm all about the firey goodness). If you try the ranch/Sriracha mix, I strongly recommend making your own (with real buttermilk & mayo) as opposed to the bottled stuff, which to me lacks complexity and has a sort of plastic-y tang to it. :P
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