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Sriracha Strips


What to have for dinner?  I ask myself that question often.  I normally map out the week, but leave a night or two free to be flexible, or have leftovers.  I had just purchased some chicken, and had cut it into strips.  I wanted to use it, so we went with spicy breaded chicken, some rice, and a nice salad and green beans.  Yum!  These turned out great!!  They weren’t too spicy either, though I made the kids strips without the Sriracha sauce.  I opted to have mine on my salad, but the hubby ate his plain…both ways it was some tasty chicken!!

Serves 4-6 for about $0.75/serving


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 1/2 cup Sriracha Sauce – ($0.42)
1/2 cup buttermilk – ($0.19)
1 lb Chicken strips – ($2.68)
1 cup plain bread crumbs (I used Panko)


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 Put chicken strips into a large ziploc bag.

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Add Buttermilk and Sriarcha sauce.  Shake bag to coat chicken.  Let marinate for at least 30 minutes…the longer the better!

While the chicken is marinating, prepare the pan for baking. Put a piece of aluminum foil onto a cookie sheet. Then, place a cooling rack on top.

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Put bread crumbs into a bowl or onto a plate and take chicken strips out of the bag one at a time to coat in the bread crumbs. You might need to press down on the chicken into order to get them as coated as possible.

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When done with each strip, place directly onto the rack.

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Bake the strips at 400 degrees for 20 minutes or until the chicken is no longer pink. If you have thicker strips, you might need to cook longer.

NOTE: If you want your strips crispier, follow up the baking by cooking under the broiler for only a couple minutes.