Title: Chicken Strips
Categories: Appetizer
Yield: 12 Servings

6 Whole chicken breasts; boned
-and skinned
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 tb Greek seasoning
1 ts Salt
1 ts Pepper
2 Cloves garlic; minced
4 c Bread crumbs
1/2 c Sesame seeds
1/4 c Butter
1/4 c Shortening

Cut chicken into 1/2 inch strips. Combine buttermilk, lemon juice, sauces,
and seasonings. Add chicken to buttermilk mixture and mix until
well-coated. Cover and refrigerate overnight. Drain chicken thoroughly in a
colander. Combine bread crumbs and sesame seeds, mixing well. Add chicken
and toss in a ziplock bag until coated. Place chicken in 2 greased 9x13
baking dishes. Melt butter and shortening and brush on chicken. Bake,
uncovered, at 350ø for 35 to 40 minutes or until crisp. Serve with Plum
Sauce (See recipe).

SUNNY HAWK (MRS. BOYCE)

MUST BE PREPARED 1 DAY IN

ADVANCE!

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.