boneless, skinless chicken breasts
coconut sugar, or brown sugar
salt, kosher variety, or to taste
white pepper, freshly ground, or to taste
paprika, hot or mild
fresh bread, your choice of bread
flour, all purpose variety
eggs, beaten with a splash of water
Gather your ingredients.
Place a rack in the middle position, and preheat oven to 350 (175c).
Cut the chicken breasts into strips, about 1 inch wide.
Add the sugar, salt, pepper, garlic powder, onion powder, paprika, and mustard powder to a bowl.
Add the chicken, toss, and place in the refrigerator for 20 minutes.
Take the fresh bread, place it into a food processor fitted with an S-blade
Give it a few 1-second pulses, until chunky ground.
Place the breadcrumbs on a parchment-lined baking sheet, and bake in the preheated oven until dried out, about 15 - 20 minutes.
Remove from the oven, and raise the temperature of the oven to 400f (205c)
Add the flour to a tray.
Beat the eggs, and add them to a tray.
Add the toasted breadcrumbs to a tray.
Coat a chicken strip in the flour.
Shake off the excess, and then dip in the beaten eggs.
Shake off the excess, and then coat in the breadcrumbs.
Place on a rack in a parchment-lined baking sheet.
Repeat for the remaining chicken strips.
Place in the preheated oven, and bake until the chicken strips begin to brown, about 30 minutes.
Serve with your favorite dipping sauce. Enjoy.
Chef’s Note: Here is an excellent dipping sauce:
Keep the faith, and keep cooking.
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