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Recipe Friday: Parmesan Crusted Chicken Strips

  • Cooking spray
  • 1/3 cup all-purpose flour
  • Salt and ground black pepper
  • 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
  • 1/3 cup buttermilk
  • 1/3 cup grated Parmesan
  • 1/2 cup quick-cooking oats
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano

Preheat oven to 400°F.

Coat a large baking sheet with cooking spray.

In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Place buttermilk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano.

Add chicken to flour mixture and turn to coat. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture.

Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.

Serve with Honey Mustard or Buffalo Ranch for dipping. Recipes below.

Honey Mustard Dip

  • 1/2 cup sour cream, regular or low-fat
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey

Whisk ingredients in a small bowl. Refrigerate until ready to serve.

Buffalo Ranch Dip

  • 1/2 cup garlic ranch dressing
  • 2 tablespoons Tabasco sauce

Whisk ingredients in a small bowl. Refrigerate until ready to serve.

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