INGREDIENTS:
6 boneless,
skinless chicken breast cut into thirds
•1 cup all-purpose flour
•1/2 teaspoon salt
•1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
•3/4 teaspoon pepper
•2 teaspoon paprika
•1/2 stick butter (or 1/4 cup)
•Buttermilk
•1 gallon-size Ziploc bag (optional)
PREPARATION:
Place thawed
chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in
the refrigerator.
Preheat oven to
400 degrees Fahrenheit.
DIRECTIONS:
Combine and mix
thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size
Ziploc bag or bowl.
Cut 1/2 stick of
butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in
preheated oven.
Spread melted
butter around the bottom of the pan. Lightly spray the pan with cooking spray,
if needed, to make sure that there are no dry spots.
Shake excess
buttermilk off chicken and completely coat each piece in flour mixture. Either
shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece
of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of
chicken over and continue baking for 20 minutes more, or until cooked through
(170 degrees F).
ENJOY…
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