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Chicken Strips

Chicken Strips Most supermarkets carry boxed cornflake crumbs that save you having to crush cornflakes.  If you have cornflakes, you can place them in a clean bag or between sheets of waxed paper and crush them with a rolling pin.  Cornflake crumbs make a great crust for chicken breasts and taste great served with corn on the cob or any corn dish.
You can usually find large packages of skinned, deboned chicken breasts that have been individually frozen at a good price.  Otherwise, buying fresh chicken breasts and deboning them yourself allows you to save the bones in your freezer until you have enough to make your own stock. In addition, this recipe is scalable for larger meals. You might like to try our Coconut Chicken recipe if you have access to a few coconut ingredients.

2 chicken breasts, skinned, deboned, and sliced into strips

1 egg, beaten

¼ cup buttermilk or kefir, scant

1 cup cornflake crumbs

¼ tsp ground pepper

¼ tsp kosher salt

½ tsp dried thyme, optional

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Preheat the oven to 350° F.  Brush a wire rack with oil and place it over a roasting pan.

The chicken can be slightly frozen when you slice it into strips roughly 1 ½ inches wide. 

On a large sheet of waxed paper, combine the cornflake crumbs, optional thyme, salt, and pepper.

Whisk the egg in a shallow bowl and stir in the buttermilk.

Roll each chicken strip in the crumbs and then in the egg mixture.  Allow excess liquid to drain and then roll again in the crumbs.  When all sides are well coated, place the strip on the rack.  Repeat until all strips are nicely coated and allow them to dry on the rack for about 15 minutes while the oven heats.

Bake in the oven for approximately 30 minutes.  Serve with a dipping sauce or cranberry sauce.  Sweet and sour sauce, honey-dijon sauce, or barbeque sauce can be used, or bell pepper jelly.

This chicken entré is very low in fat. Buttermilk is typically 1% milk fat, and the meat is very lean as well! The buttermilk helps to tenderise the meat because of its acidity, and also contains a wide variety of nutrients and a rich flavor.

Nutrients in 1 cup Buttermilk:  285 mg Calcium, 219 mg Phosphorus, 371 mg Potassium, 20 Units Vitamin A, 12 Units Folacin, 2 mg Vit C, .12 mg Iron, 26 mg Magnesium, 1.03 mg Zinc, .08 mg Thiamin, .28 mg Riboflavin, .14 mg Niacin, .08 mg Vit B6, 8 grams Protein

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