MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Breaded Chicken Strips & Sweet Potato Fries
Categories: Poultry, Dairy, Potatoes, Herbs
Yield: 4 Servings
1 lb Skinned, boned chicken
1 c Buttermilk
12 oz Sweet potato
2 tb Olive oil
1 1/4 ts Garlic powder
3/4 ts Ground black pepper
1/4 ts Salt
2 1/2 c Corn flakes
1 ts Onion powder
1 ts Paprika
In a large resealable plastic bag set in a shallow dish
combine chicken and buttermilk. Seal bag; turn to coat
chicken. Marinate in the refrigerator for 2 to 8 hours,
turning occasionally.
Set oven @ 425ºF/218ºC.
Line a large baking sheet with foil. Coat foil with
nonstick cooking spray.
Cut sweet potato lengthwise into 1/2" thick and 1/2" wide
strips. Place sweet potatoes in a medium bowl. Drizzle
with oil; toss to coat. Sprinkle with 1/4 teaspoon of the
garlic powder, 1/4 teaspoon of the pepper, and the salt;
toss again to coat evenly. Arrange sweet potatoes in a
single layer on one side of the prepared baking sheet.
Meanwhile, drain the chicken, discarding buttermilk. In
another large resealable plastic bag, coarsely crush corn
flakes then add the remaining 1 teaspoon garlic powder,
the onion powder, paprika, and the remaining 1/2 teaspoon
pepper; seal bag. Shake well to combine. Add chicken, one
piece at a time, and shake the bag to coat the chicken
well. Place chicken on the baking sheet beside the
potatoes. Coat chicken with nonstick cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer
pink and potatoes are browning, turning potatoes once
halfway through cooking.
Makes: 4 servings
Better Homes & Gardens | January 2017
MM Format by Dave Drum - 28 January 2017
Uncle Dirty Dave's Archives
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