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NASA Chicken Strips

October 28, 2014

“Houston, we have a problem!” At least we did.  Problem?  We didn’t make enough of these!!!!  We had no clue they were going to be so fantastic!!!!!  We are doubling the original recipe so you won’t find yourself with the same problem we encountered.  These are great with the dipping sauce, and we think even better without it.  Serve with homecooked pinto beans and fresh vegetables.  This is Kevin’s version of “Oven-fried Chicken Strips with Tangy BBQ dipping sauce” from Cuisine at Home, August 2007. ~Renee and Kevin Wilson

Chicken:

2 pkgs of boneless, skinless chicken breast strips

1 1/2 c. flour

1 tsp. black pepper

1 tsp. paprika

1 1/3 c. bread crumbs

4 egg whites

1 c. buttermilk

2 tsp. Louisiana hot sauce

3 Tbsp. olive oil

BBQ sauce:

1 c. apple juice

1 c. apple cider vinegar

1 c. ketchup

4 Tbsp. honey

4 tsp. Worcestershire sauce

2 tsp. dry mustard

Juice of 2 lemons

2 Tbsp. unsalted butter

Preheat oven to 450 degrees.  Whisk together flour, pepper, and paprika.  Dredge chicken strips in the flour mixture, then place on a cooling rack.  Add the bread crumbs to the remaining flour mixture.  Next, whip egg whites in metal bowl until soft peaks form.  Gently whisk in buttermilk and hot sauce.  Dip each strip into the buttermilk mixture, then dredge in bread crumb mixture.  Return strips to the rack.  Heat the oil in a large Pyrex or glass baking dish (use two pans if needed) for 5 minutes.  Arrange strips in single layer; roast for 15 minutes.  Flip strips over and roast for an additional 10 minutes, or until coating is crisp and chicken is cooked through.

While chicken is cooking, prepare dipping sauce.  Simmer all ingredients for the sauce (except butter) in a saucepan over medium-low heat for about 15 minutes or until reduced by about 1/4.  Remove from heat and swirl in the butter.

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