Summer heat has finally subsided, which means our kitchens will once again be filled with the aroma of our favorite baked foods. From casseroles to desserts, and everything in between, there’s nothing like the smell of something freshly baked to whet your appetite.
When we think of chicken strips, which virtually every child enjoys, we usually think of the fried ones from fast food places. However, this recipe for Crunchy Baked Chicken Strips is just as tasty. Even better is there’s no mess from hot oil required to make fried ones.
These Cheddar Cheese Puffs are great served with the chicken strips or just as a quick snack on these cool, autumn days!
CRUNCHY BAKED CHICKEN STRIPS
1 egg
1 tablespoon milk
1 (2.8-ounce) can French-fried onions, crushed
3/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
8-10 chicken tenderloin strips
1/4 cup butter, melted
In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper.
Dip the chicken strips in egg mixture and then roll them in the onion mixture.
Place the strips in a greased 13-by-9-inch baking pan or dish and drizzle with the melted butter.
Bake, uncovered, at 350 degrees for 30-35 minutes or until juices run clear. Makes 4 servings.
CHEDDAR CHEESE PUFFS
1 cup (4 ounces) shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup butter or margarine, softened
1/2 teaspoon ground mustard
In a medium size bowl, combine all ingredients; mix well.
Roll into 1-inch balls. Place at least 1 inch apart on an ungreased baking sheet.
Bake at 400 degrees for 10-12 minutes or until lightly browned. Serve warm. Makes a dozen cheese puffs.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
