Derek made these strips last weekend for the first time and we will definitely be baking them again! If you’re a health nut, do not let the “buttery” description defer you. It is not an overpowering ingredient– Derek even halved the original recipe’s call for 1/2 cup butter. And he totally altered the spices based on what we had in our pantry. He’s the master seasoner. Derek’s like a Teppan chef in a Japanese steakhouse, throwing flashing knives behind our kitchen island… except he subs knives for McCormick herbs and spices. But equally entertaining.
2 eggs, beaten
1/4 cup butter (1/2 stick)
1 lb boneless, skinless chicken breasts
1 cup cracker crumbs
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp black pepper
dash of cayenne pepper
1. Preheat oven to 375 degrees. Melt butter in bowl. Add eggs to butter.
2. In separate bowl, mix cracker crumbs with all seasonings.
3. Cut chicken into strips. Dip strips in eggs, then coat chicken in crumb/ seasoning mixture.
4. Place strips on parchment paper on pan and bake 40 minutes (or until chicken is no longer pink.) Flip halfway through.
And in other recent news: Mya’s number one, must-have accessory is a tu-tu… or multiple tu-tus.