Ingredients:
2 cup(s) buttermilk
2 clove(s) garlic, crushed
1 tablespoon(s) hot-pepper sauce
1 teaspoon(s) kosher salt
1 teaspoon(s) fresh-ground pepper
2 pound(s) boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips
1 package(s) (7-ounce) sesame crispbread, such as WASA
6 tablespoon(s) unsalted butter, melted
Directions :
*Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl.
*Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours.
*Heat the oven to 400 degrees F.
*Lightly coat 2 baking pans with oil and set aside.
*Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside.
*Remove the chicken from the marinade and coat with the crumbs.
*Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.
Makes: 32 pieces
Source: Country Living
Submitted by: Michelle Meadows Turner
No comments:
Post a Comment