Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
INGREDIENTS (for 8 servings):
- 2 pounds skinless, boneless chicken breast halves
- 2 eggs
- 6 tablespoons buttermilk
- 1 1/2 cups dried bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons dried dill weed
- 1/3 cup butter, melted
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C).
Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time. Serve with Uncle Bill's Sweet and Sour Sauce.