Cheesy Chicken Enchiladas
Prairie Fire Chicken Strips with dipping sauce served with brown rice and sauteed zuchinni and onions
Homemade Subs! These made for a delicious weekend supper, and the leftovers made a quick lunch after church. They tasted even better than the ones at my favorite sub shop in town!
Cowboy coffee cake and spiced cider for breakfast!
This was the second time I made Prairie Fire Chicken Strips. Both times I've used tenders but I think they would do better with whole breasts. Both fried in oil and baked in the oven the breading tends to fall off and be really crumbly so I'd like to find a way to make them and keep the breading stuck on. They are a lot of work and I've decided that you could get the same taste if you just bought already breaded chicken tenders, and served them with grilled jalapeno slices on top with the delicious, spicy dipping sauce that is a part of this recipe.
Prairie Fire Chicken Strips
(I found this recipe in a newspaper insert and simplified it based on what I have on hand.)
Marinade:
1 C. sour cream
1 T. lemon juice
1/2 t. seasoned salt
1/4 t. pepper
2 minced garlic cloves
10 chicken tenders, halved
Breading:
1 cup cornflakes (or oats can be used)
1 cup plain granola
1 cup finely chopped pecans (I skipped these)
1/2 c. chopped pickled jalapeno peppers or hot chili peppers
1/2 t. seasoned salt
Dipping Sauce:
1/3 cup Dijon mustard
2 T mayo
1/2 cup honey
1 minced garlic clove
1/2 t. cayenne pepper (add more to taste if desired)
1/4 t. pepper
2 T. sour cream
4 drops hot sauce (or to taste)
Refrigerate chicken in the marinade overnight.
Make dipping sauce by blending ingredients in a food processer or blender.
Bread chicken and fry in hot oil until browned on both sides or bake in oven for about 40 minutes at 400 degrees.
(Perhaps dipping chicken in an egg mix before dipping in breading would help hold the breading on better.)
These are definitely unique and yummy if you're in the mood for trying something new and wild with a kick!
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