Chicken Strips with Sweet and Sour Sauce

May 12, 2023May 12, 20230 1
Crispy and juicy chicken strips served with sweet and tangy sauce
in Main

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs boneless skinless chicken breasts
2 large eggs
6 tablespoons buttermilk
1 1/2 cups fine dry breadcrumbs or 1 1/2 cups saltine crackers
1/3 cup grated parmigiano-reggiano cheese
1 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried dill weed
1/2 cup margarine or 1/2 cup butter , melted
1 cup white vinegar
1 cup granulated sugar
1/2 cup frozen pineapple juice concentrate
2 teaspoons Accent seasoning , or substitute and use 2 teaspoons of seasoning salt ( optional )
1/2 cup ketchup
4 teaspoons soy sauce
1 teaspoon seasoning salt
1 teaspoon granulated garlic powder
4 drops red food coloring
1/4 cup cold water
2 1/2 teaspoons tapioca starch or 2 1/2 teaspoons cornstarch

Nutrision Information

Servings Per Recipe
6
Calories
450
Sugar
35g
Fat
16g
Chicken strips are a beloved classic in American cuisine, and this recipe takes them to the next level with a sweet and tangy sauce. The chicken is coated in a crispy, flavorful breading, baked to perfection, and served with a delicious sauce. Dill weed adds an extra pop of flavor to this dish, and has been shown to have anti-inflammatory and antioxidant properties. This recipe is a great way to indulge in a familiar favorite while still trying something new.

Instructions

1.Preheat the oven to 400°F.
2.Cut the chicken breasts into long, thin strips.
3.In a shallow dish, whisk together the eggs and buttermilk.
4.In a separate dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and dill weed.
5.Dip each chicken strip into the egg mixture, then coat in the breadcrumb mixture.
6.Place the coated chicken strips onto a baking sheet.
7.Drizzle melted margarine over the chicken strips and bake for 20-25 minutes, or until crisp and golden-brown.
8.While the chicken is baking, make the sweet and sour sauce. In a medium saucepan, combine the white vinegar, granulated sugar, pineapple juice concentrate, Accent seasoning or seasoning salt (optional), ketchup, soy sauce, seasoning salt, garlic powder, and red food coloring. Mix well.
9.In a small bowl, mix the cold water and tapioca starch or cornstarch together. Add to the saucepan and stir until the sauce has thickened.
10.Once the chicken strips are done, serve with the sweet and sour sauce on the side, for dipping.

PROS

Chicken strips are a classic crowd-pleaser, and this recipe adds a sweet and tangy twist with the delicious sauce.

The chicken strips are baked, not fried, making them healthier while still maintaining their crispy texture.

The recipe includes dill weed, which has anti-inflammatory properties and may help aid digestion.

CONS

The dish may be too sweet for some palates.

The sweet and sour sauce has a high sugar content.

HEALTH & BENEFITS

Chicken is a great source of lean protein, helping to build and maintain muscle.
Dill weed contains antioxidants and anti-inflammatory compounds, which may help reduce the risk of chronic diseases.

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