Crispy Breaded Chicken Strips

The other night my hubby asked if I could make chicken strips. I make these often and they are so easy to make and very flavorful... a sure hit with kids and adults alike. I served these with peas and rice but I often make them with corn on the cob and baked beans or broccoli and noodles... they are versetile and if you pour some heated marinara sauce over them, top them with shredded mozzarella and heat them in the oven until the cheese melts you have an easy Chicken Parmesan.


Crispy Breaded Chicken Strips

2 lb. boneless, skinless chicken tenderloins
2 c. freshly grated bread crumbs
2 tsp. Italian Seasoning
2 Tbsp. freshly grated Parmesan or Parmeggiano-Reggiano cheese
2 tsp. Seasoned Salt, divided
1/2 tsp. pepper
1/4 c. buttermilk
1/2 c. mayonaise or plain yogurt

Combine bread crumbs, Italian Seasoning, cheese, 1 tsp. seasoned salt and pepper in a bowl. In a shallow dish, combine buttermillk, mayonaise or yogurt and 1 tsp. seasoned salt. Dip each piece of chicken in the buttermilk mixture then coat with the breadcrumb mixture. Place into a baking dish sprayed with non-stick cooking spray. Bake at 350 for 15 minutes, turn each piece then bake 15 more minutes.