Recipe prepared by Ken Toong, University of Massachusetts & Thema Charpentier, Brill a CSM Bakery Solutions Company
Make a childhood favorite chicken strips with a twist at home in eight easy steps. This recipe features pecan meal as the batter for the chicken with a quick and easy three-step peach pepper jelly dipping sauce.
Serves: 16 Strips- 8 Servings
- 2 pounds chicken breast tenders
- 2-3 cups buttermilk, divided
- 2 cups all-purpose flour
- ½ cup pecan meal
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Vegetable shortening for frying
- Peach pepper jelly for dipping, recipe follows
- Place the chicken tenders in a large bowl or shallow baking dish. Pour the buttermilk over the chicken to cover, saving ½ cup for the flour mixture. Let chicken marinate for 15 to 20 minutes.
- In another large bowl or shallow baking dish, combine the flour, pecan meal, salt, garlic powder and pepper. Stir together well. Drizzle ¼ to ½ cup buttermilk into the flour while stirring with a fork until the mixture looks shaggy and a little clumpy.....not a batter. This is what makes an extra crispy coating.
- Heat 1 inch of vegetable shortening in a large skillet over medium heat.
- Working with a few chicken strips at a time, remove from the buttermilk letting the excess drain away, then roll in flour, pressing the clumps into the chicken. Place on a sheet tray or plate. Continue until all the chicken strips are coated.
- Fry chicken a few strips at a time so as not to crowd the skillet. Fry for about 4 minutes, until crispy and golden, turning once or twice.
- Transfer to a paper towel lined plate and fry remaining chicken. Keep warm in a 200° F. oven if needed.
- Serve with Peach Pepper Jelly Dipping Sauce
- Makes 16 strips- 8 servings
Serves: 1½ Cups
- 1 cup peach preserves
- 1 orange, red or yellow bell pepper, seeded and chopped
- 1 teaspoons red pepper flakes
- ¼ cup apple cider vinegar
- ¼ teaspoon salt
- In a blender, combine the peach preserves, bell pepper, red pepper flakes, vinegar and salt. Blend until smooth.
- Pour the jelly into a small saucepan. Bring to a boil, reduce the heat and simmer for about 7 to 10 minutes, stirring often. Remove from heat and transfer to a bowl to cool. jelly will thicken as it cools.
- Makes about 1½ cups