Spicy Chicken Strips with Jalapeño Buttons
Who needs to go out when homemade chicken strips are waiting in the refrigerator?! The best part is you know exactly what’s in them!
- Prep Time: 10 Minutes
- Cook Time: 27 Minutes
- Total Time: About 40 Minutes + 6-8 Hour Marinade Time
- Yield: About 12-14 Chicken Strips 1x
Ingredients
2 boneless, skinless chicken breasts (about 1 pound), cut into about 1/4-inch slices
1 to 1-1/2 cup pickled jalapeño brine, from The Hubby’s Pickled Jalapeños recipe
1/2 to 1 cup pickled jalapeños, from The Hubby’s Pickled Jalapeños recipe
1 large egg
1/2 cup milk (whole or 2%)
1 cup all-purpose flour
1 tbsp. powdered sugar
1 tsp. paprika
1/4 tsp. baking soda
1/4 tsp. ground mustard
1/8 tsp. ground chipotle powder
Your favorite dipping condiment. We like stone ground or Dijon mustard with these!
Instructions
In a zip-top gallon bag, combine chicken breast strips and pickled pickled jalapeño brine. Let marinade for in the refrigerator for at least 6-8 hour, or overnight if necessary.
Preheat oven to 450 degrees F. Using a rimmed baking sheet lined with aluminum foil, place a wire cooling rack on top of it. Spray the cooling rack generously with nonstick spray. Set aside.
In a shallow dish, whisk together the egg and milk. In a gallon bag, combine and shake together the flour, powdered sugar, paprika, baking soda, ground mustard, and chipotle powder.
Shake excess marinade off of each chicken strip piece. Dip into the egg wash and shake thoroughly in the flour spice mixture. Place on to the wire rack. Repeat with additional chicken strip pieces and jalapeño buttons. Spray both sides of the chicken and jalapeño buttons generously with an olive oil or canola oil based spray. Bake for 11-12 minutes. Flip chicken and jalapeño buttons over and bake for an additional 14-15 minutes. Chicken and jalapeño buttons should be crispy and cooked thoroughly. Serve immediately with a green side salad and/or tater tots and your favorite dipping condiment.
Find it online: https://gloveboxeats.com/?p=3017