Recipe - Buttermilk Chicken Strips

3 pound Chicken fingers; breasts or
pieces.
Buttermilk to cover and
refridgerate overnight

in the morning drain buttermilk and coat with crushed crackers, cerel, or
croutons. Place on jelly roll pan, bake 350 for 1 hour. Dip in honey
mustard sauce or barbaque sauce.

Note: I made these sunday and everyone raved. Only I was out of buttermilk
and I dipped them in ranch dressing diluted with milk and added a little
butter to the crushed crackers. I havent yet had time to do the overnight
thing, in fact I rarely even thaw them out. I just bake a little longer. I
made up two new dipping sauces that noone even touched because the chicken
was so good alone.

Posted to recipeludigest Volume 01 Number 432 by The Rolands
kkroland@itsnet.com on Jan 01, 1998