Oven Fried Chicken Strips

We plan to do a lot of biking to parks in the evenings so I want to have options besides cold sandwiches, hot dogs and burgers for dinner.

I made these chicken strips last night and I just have to say: YUMMY! A great alternative to fried chicken and they are great straight from the oven or cold. And you can make the tangy dipping sauce or just use ranch dressing or ketchup.

The secret to making these crispy is baking them in two glass pans. You don't want them too crowded. Another great recipe from Cuisine.

Oven Fried Chicken Strips
with tangy BBQ Dipping Sauce

For the chicken:

3 boneless, skinless chicken breasts (about 1 lb)
3/4 cup all purpose flour
1/2 t ground black pepper
1/2 t paprika
Salt
2/3 c panko crumbs (in the oriental foods section)
2 egg whites
1/2 c buttermilk
Tabasco to taste (optional)
3 T vegetable oil

Preheat oven to 450.

Slice chicken breasts into 12 strips. Combine flour and seasonings (but not panko!) in a shallow dish. Dredge chicken in flour mixture and set on wire cooling rack. Add panko to remaining flour.

Whip egg whites to soft peaks in a bowl. Gently whisk in buttermilk and Tobasco. Dip each strip into the egg mixture then dredge in panko/flour mixture. Return to wire rack.

Heat 1 1/2 T oil in two 13x9 glass baking dishes for 5 minutes in the preheated oven. Arrange half the strips in a single layer in each dish- you want them to have space- and roast for 15 minutes. Flip the strips over and roast for another 15 minutes or until coating is crisp and cooked through. (I had to add a bit more oil to the pans).

For the sauce:

1/4 c apple juice
1/4 c apple cider vinegar
1/4 c ketchup
1 T honey
1 t Worchestershire sauce
1/2 t dry mustard
Juice of 1/2 lemon
Pinch each of whole celery seed and red pepper flakes (optional)
1 T unsalted butter

Simmer all ingredients (except butter) in a saucepan over medium low heat for 10 minutes. Off heat swirl in butter. Serve warm or at room temperature.