Baked Chicken Strips
December 07, 2016
"Sort of like fried only it baked, it's good!"
- Serving Size: 1 (238.9 g)
- Calories 610.2
- Total Fat - 29.6 g
- Saturated Fat - 16.4 g
- Cholesterol - 205.6 mg
- Sodium - 2366.2 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 1.6 g
- Sugars - 0.3 g
- Protein - 56.8 g
- Calcium - 43.3 mg
- Iron - 2.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Place chicken strips in a bowl. Pour buttermilk over the strips (enough to cover) and let soak 30 minutes in the refrigerator.
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly, the flour, garlic powder, white salt, seasoned salt, pepper, paprika and cayenne in a gallon-size Ziploc bag or bowl.
Spray the sides of the pan only with cooking spray.
Place the chopped butter in a 9- x 13-inch pan. Melt butter in preheated oven.
Spread melted butter around the bottom of the pan.
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).
Tips & Variations
- 1 gallon-size Ziploc bag