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Full Online Book HomeLearning KitchenPoultry - Chicken - Oven-fried Chicken Strips
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Poultry - Chicken -  Oven-fried Chicken Strips Post by :walafo16 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3092

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Poultry - Chicken - Oven-fried Chicken Strips

3 cups dry breadcrumbs -- or 2 cups dry breadcrumbs -- plus 1 cup panko crumbs -- if available
3/4 cup parmesan cheese -- finely grated
1 tbsp. dried thyme -- crumbled
2 tsp. dried rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1 cup unbleached all purpose flour
salt
1 tsp. Creole seasoning
1 1/2 cups buttermilk
1 1/2 lb. boneless skinless chicken breasts -- cut in 1/3's


Preheat oven to 400 degrees F.

In a medium bowl, combine the crumbs, cheese, and seasonings. Pour buttermilk into a shallow pan for dredging. Season flour with salt and Creole seasoning. Make an assembly line. Buttermilk first, flour second and crumbs last.

Place chicken strips in flour mixture. Shake off excess. Place chicken strips in buttermilk. Then place chicken strips into crumb mixture. Place on a baking sheet and refrigerate for 15 minutes to get crumb mixture to stick better.

Remove from refrigerator. Spritz the top of the chicken with cooking spray. Place in oven and bake for 10 minutes. Turn over and cook for another 10 minutes. Remove from oven.
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2 broiler-fryers, cut in pieces 1/2 cup flour 1-1/2 tablespoons paprika 2 teaspoons salt 1/2 teaspoon pepper 3/4 cup melted butter Bread: 3/4 cup butter, melted 1/4 cup chopped parsley 1/4 cup chopped green onions 1 large loaf French or Italian bread, sliced Rinse chicken; dry with a paper towel. In a bag, combine flour, paprika, salt and pepper. Add chicken, shake to coat and dust off excess flour. Pour melted butter in large roaster pan. Add chicken, skin side down, in single layer. Bake at 400°F. 30 minutes; turn over pieces and bake until tender and golden brown. Remove chicken
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1/3 cup vegetable oil 1/3 cup butter -- (2/3 stick) 1 cup all-purpose flour 1 teaspoon salt 2 teaspoons black pepper 2 teaspoons paprika 1 teaspoon garlic salt 1 teaspoon dried marjoram -- (optional) 8 chicken pieces -- up to 9 (legs -- thighs, breasts) Place the oil and butter in a shallow cooking pan (a jelly-roll pan is perfect) and put in a preheated 375 F. oven to melt. Set aside. In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture then drop them in the sack
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