Ingredients Jump to Instructions ↓

  1. Crispy Chicken Strips:

  2. 1 cup buttermilk

  3. 1 teaspoon hot pepper sauce

  4. 2 pounds chicken breast tenders or boneless, skinless chicken breasts cut into long strips

  5. 1 1/2 cups seasoned dry breadcrumbs

  6. 3/4 (3 ounces) cup grated American Grana Cheese

  7. 1/2 cup yellow corn meal

  8. 1 1/2 teaspoons salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 1 stick (1/2 cup) butter, melted Sweet and Sour Dipping Sauce:

  11. 1 cup apricot preserves

  12. 3 tablespoons seasoned rice vinegar or white wine vinegar

  13. 2 teaspoons dry mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C).

  2. For Crispy Chicken Strips: Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 minutes. Combine breadcrumbs, Grana Cheese, cornmeal, salt and pepper in a shallow pie plate or dish.

  3. Using fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jelly-roll pans. Drizzle melted butter over chicken. Bake 10 minutes; turn. Continue baking 8-12 minutes or until chicken is golden brown and no longer pink in the center.

  4. For Sweet and Sour Dipping Sauce: Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce.


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