Ingredients
- 13 cup buttermilk or milk
- 2 teaspoons vinegar
- 3/4 teaspoon seasoning liquid red-pepper
- 1 pound chicken breast halves
- boneless
- skinless cut in 1/4 inch strips
- 3/4 cup cracker crumbs no-fat
- saltine
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons parmesan
- parmigiano-reggiano cheese
- grated grated
Instructions
- Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
- Add chicken; toss until evenly coated.
- Refrigerate for 30 minutes.
- Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
- Line baking sheet with aluminum foil; coat with nonstick spray.
- Drain chicken; dip in coating, tossing to coat.
- Arrange on baking sheet.
- Sprinkle with remaining Parmesan.
- Can be frozen up to 1 month ahead.
- Freeze chicken on baking sheet, then place in freezer food- storage bag and seal.
- To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.
- To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.
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