These crispy chicken strips, with honey barbeque dipping sauce, make for a great crispy snack while watching the big game!
|4||Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts|
|1 cup||(250 mL) Buttermilk|
|1 tbsp||(15 mL) Hot sauce|
|1||(65 g) Package Maple Leaf® Ready Crisp® Bacon Strips|
|1.5 cups||(375 mL) Panko bread crumbs|
|1 tsp||(5 mL) Smoked paprika|
|1 tsp||(5 mL) Garlic powder|
|.25 tsp||(1 mL) Each salt and pepper|
|HONEY BARBEQUE SAUCE|
|.25 cup||(60 mL) Ketchup|
|.25||(60 ml) Honey mustard|
|2 tbsp||(30 mL) Honey|
|1 tbsp||(15 mL) Dark brown sugar|
|1 tbsp||(15 mL) Cider vinegar|
|2 tsp||(10 mL) Soy sauce|
|.5 tsp||(2 mL) Garlic powder|
|.5 tsp||(2 mL) Chili powder|
CUT chicken into 1/2 inch (1 cm) thick strips, place in a large re-sealable plastic bag.
WHISK together buttermilk and hot sauce, pour over chicken. Seal bag and let marinate in the refrigerator for at least 1 hour.
CRUMBLE bacon in the bowl of a food processor, pules until it resemble fine crumbs. Add breadcrumbs, paprika, garlic powder, salt and pepper, pulse until well combined, pour mixture into a shallow bowl.
PREHEAT oven to 375°F (190°C).
WORKING with one chicken strip at a time, remove chicken from marinate, allowing excess liquid to drain off. Toss chicken in breadcrumb mixture until well coated. Place on a parchment paper lined baking sheet, repeat with remaining chicken strips. Dispose of leftover marinade.
BAKE in preheated oven for 15 minutes, turn over and continue to bake for 10-15 minutes or until chicken is crispy and has reached an internal temperature at 165°F (74°C).
HONEY BARBEQUE SAUCE:
WHISK together all sauce ingredients in a large bowl, serve with chicken strips.
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