Chicken Strips with Sweet and Sour Sauce

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove all fat from chicken breasts and discard.
  • Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
  • Cut chicken into 1 inch strips.
  • In a small mixing bowl, whisk together eggs and buttermilk.
  • In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
  • Preheat oven to 400 F degrees.
  • Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
  • Place chicken strips in a single layer on a baking sheet or cookie sheet.
  • Drizzle with melted margarine or butter.
  • Bake in preheated 400 F oven for 10 minutes.
  • Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
  • Serve with Sweet and Sour Sauce as a dip.
  • SAUCE-----------------.
  • In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
  • Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
  • Add red food coloring and stir to blend.
  • In a small bowl, mix together cold water and tapioca starch until smooth.
  • While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
  • If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.
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