Hazelnut-crusted Chicken Strips
Hazelnut-crusted
Chicken Strips
3
to 4 boneless, skinless chicken breasts, about 1 pound
½
to ¾ cup buttermilk dressing (above)
1
cup hazelnuts
½
cup all-purpose flour
½
teaspoon salt
freshly
ground pepper
½
teaspoon paprika
1
teaspoon dried thyme
½
teaspoon poultry seasoning
1
teaspoon onion powder
dash
of cayenne
Preheat
the oven to 400 degrees. Line a sheet pan with parchment or spray
with oil. If you have not already done so, prepare the buttermilk
dressing. Combine the nuts, flour and seasonings in a food processor
and pulse until nuts are finely ground. Place in a shallow pan.
Measure the dressing into a small bowl. Cut each chicken breast
lengthwise into 1-inch strips. You should get 3 or 4 strips out of
each one. Dip each strip in the dressing, turning to coat all sides
and then roll in the nut mixture, pressing the coating into the
chicken. Discard any remaining dressing. Place the coated strips on
the baking sheet, leaving a little space between each one. Bake for
15 minutes, turn them over and bake an additional 10 to 15 minutes,
just until chicken is no longer pink in the middle and the outside is
crusty. Serves 4 to 6.
