Recipe - Chicken Strips

6 Whole chicken breasts; boned
and skinned
1 One half cup Buttermilk
2 tablespoon Lemon juice
2 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Paprika
1 tablespoon Greek seasoning
1 teaspoon Salt
1 teaspoon Pepper
2 Cloves garlic; minced
4 cup Bread crumbs
One half cup Sesame seeds
One fourth cup Butter
One fourth cup Shortening

Cut chicken into One half inch strips. Combine buttermilk, lemon juice, sauces,
and seasonings. Add chicken to buttermilk mixture and mix until
wellcoated. Cover and refrigerate overnight. Drain chicken thoroughly in a
colander. Combine bread crumbs and sesame seeds, mixing well. Add chicken
and toss in a ziplock bag until coated. Place chicken in 2 greased 9x13
baking dishes. Melt butter and shortening and brush on chicken. Bake,
uncovered, at 350ø for 35 to 40 minutes or until crisp. Serve with Plum
Sauce (See recipe).

SUNNY HAWK (MRS. BOYCE)

MUST BE PREPARED 1 DAY IN

ADVANCE!

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.