Like most oven baked chicken recipes, this one is a cinch. Easy peasy. Which I am all about. Too many household chores and keeping up with the kids’ school schedules and homework constantly prevent me from making gourmet meals on any kind of a regular basis. Oh, I pop one out on occasion, just not that often.
While trying to figure out what to prepare one busy evening, my attention was quickly diverted to my usual standby, chicken breast. I quick-thawed it {in a sink full of cold water, never hot}, cut it into strips and preceded to bread and bake it. While it was in the oven, I had plenty of time to throw together a green salad with veggies. Dinner was on the table in less than 45 min. Perfect.
The chicken was nice and tender and the bread crumbs gave it wonderful flavor.
These {Buttermilk} Oven Baked Chicken Strips are a cinch to make and super popular with the kids!
Yields 6
Save RecipeIngredients
- 4 large boneless skinless chicken breasts, cut into strips {you can also use chicken tenderloin strips}
- 1/2 C Italian bread crumbs {more if needed}
- 3/4 Buttermilk {give or take, I'm not that great about measuring!}
Instructions
- Spray a pan with cooking spray {I used a 9 x 13 baking pan, you can also use a cookie sheet with sides}
- Put buttermilk in shallow dish and bread crumbs on a plate
- Dip chicken strips in buttermilk and then on plate with bread crumbs, turning to coat well
- Transfer to baking dish; repeat with remaining chicken strips
- Bake at 375* for about 30 min or until juices run clear, turning once during baking
Notes
I had to use 2 pans because of the amount of chicken I had
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