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dbmamaz
04-23-2011, 07:58 PM
We enjoyed this chicken so much tonight, i felt like sharing the recipe.

I used to make baked chicken strips all the time – cut up chicken breasts and coat them with gluten-free corn flakes which were ground in the food processor with some paprika, oregano, mustard powder and salt, and bake. Well, everyone was getting sick of them, and I tried some recipe for ‘fried’ chicken in the slow cooker. We didn’t like the texture, but we did like the flavor, so I came up with this recipe:

Ingredients
1 tsp. seasoned salt
½ tsp each basil, oregano, thyme, sage (or 2 tsp Italian seasoning)
1 tsp onion powder
¼ tsp sugar
½ tsp. paprika
double dash each cayenne and black pepper
1 TB each corn starch, corn meal, coconut flour (or 3 tb flour)
4 chicken breasts, cut and pounded to flat, small pieces
2 TB soy yoghurt plus ¼ c soy milk (‘buttermilk’)
2-4 TB margarine/coconut oil, melted


soak chicken in ‘buttermilk’ at least 30 minutes, possibly overnight
Combine all the seasonings and flour in a ziplock freezer bag.
Shake milk off chicken and add to seasoning bag. Shake/massage until the chicken is nicely coated.
Place chicken pieces on rack over baking pan. Pour half melted butter gently on meat, turn, repeat.
Bake at 450 w convection on for 10 minutes
Nice to put halved mushrooms in the pan underneath!


Note, if you don’t have convection in your oven, you probably just need to cook it slightly longer, maybe 15 minutes, depending on the thickness of your chicken. I seriously cook this on a rectangular rack, the kind you cool cookies on, set on top of an old metal lasagna pan.

lilypoo
05-01-2011, 04:26 AM
thanks, that sounds great!