Chicken Fingers Marinated in Buttermilk
Superfoods: For Babies and Children [1] by Annabel Karmel
Ingredients
- 2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 cup buttermilk
1 TBS lemon juice
1 tsp Worcestershire sauce
1 tsp soy sauce
1/4 tsp paprika
1 clove garlic, sliced
3/4 cup dried bread crumbs or fresh white bread crumbs
3 TBS sesame seeds
Vegetable oil for frying
Directions
Cut each chicken breast into 1/2-inch strips and season with salt and pepper.
Combine the buttermilk, lemon juice, Worcestershire sauce, soy sauce, paprika, and garlic in a bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
Drain the chicken well. In a large bowl, toss the breadcrumbs with the sesame seeds and some salt and pepper. heat the oil in a large frying pan. Roll the chicken strips in the crumbs to coat and saute until golden and cooked through, turning occasionally.
Information
- Category
- Poultry, Main Dishes