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Baked Barbecue Chicken Strips

First of all, I meant to write and post this about a week ago….but I got a job. Yay! Work! Whoop. Unpaid internship but you gotta start somewhere right? So I’ve been busy with that for the last week and would you imagine? I’m plumb tired when I get home. I now know why  my mom used to tell to not bother our dad when he first got home from work. Zoinks.

On to the food. I made these last week, actually exactly a week ago, and they’re simply amazing. They do take some forethought as you have to marinate them in some buttermilk and other seasoning overnight (or 2 hours, but I opted for the overnight).

I got this recipe from Jessica at How Sweet It Is, and by golly if they aren’t some of the best darn chicken strips I’ve ever had. As a perk you can pretty much do whatever flavor your heart desires.

To start I tried the BBQ flavored ones, since I like barbecued stuff. The best part about these guys is that no oil is needed for deep frying. I don’t do lots of hot oil, I’m much too much of a klutz to do it safely. So no homemade donuts for me or on this blog kiddos (unless of course there’s a guest post).

These barbecue chicken strips have a wonderful barbecue flavor, thanks to the McCormick’s bbq seasoning. You’ll find the seasoning in the spice section not the taco seasoning section. If you look there you’ll look silly when you sit on the ground and just stare at the wall willing for the seasoning to pop out at you.

Not that I did that or anything.

The panko gives the chicken strips a nice crunch and don’t get soggy even the day after. You spray the strips with cooking spray before putting them in the oven, which I’m still not totally sure on why but the directions said to and who is one to argue with the recipe?

If you don’t like barbecue flavored stuff, Jessica also has ginger chicken nuggets and Parmesan ranch chicken strips and the original buffalo ones from Active Foodie.

Baked Barbecue Chicken Strips

1-2 lbs boneless, skinless chicken tenders

2 cups lowfat buttermilk

1/4 cup bbq sauce

2 cups panko bread crumbs

1/4 cup whole wheat flour

2 tablespoons McCormick’s BBQ Seasoning

1 teaspoon sea salt

1 teaspoon garlic powder

Combine buttermilk and BBQ sauce in a baking dish. Add chicken to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450.

Combine panko, BBQ seasoning, garlic powder, salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet.

Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.

Bake for 10-12 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes or until the outside is crispy and golden brown to your liking. I like kinda burnt bread so I let some of mine go a little long :P

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