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These are a favorite in my house. Kids love them, adults adore them, and they’re super easy!
Preheat your oven to 400ºF and line a rimmed baking sheet.
In a food processor (I love my mini one!), combine the panko breadcrumbs with the freshly grated Parmesan cheese. Pulse until the cheese and Panko are combined. Add to a dish with the Italian breadcrumbs.
In a medium dish whisk together the egg, black pepper and buttermilk.
Working in batches, dunk the strips of chicken into the egg mixture and let any excess drip off.
Place the coated chicken into the breadcrumbs and coat generously, pressing the crumbs into the chicken.
Arrange on the prepared baking pan and slide them into the preheated oven for 15-20 minutes. They should come out golden and crispy. Sprinkle with salt.
Serve with homemade ranch or blue cheese dressing. Enjoy!
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!