Italian Chicken Sticks
Last night, while trying to scrounge up a dinner based on ingredients on hand, I remembered a recipe for chicken tenders that I had seen on the Food Network, and thought I would try it.
The recipe was for Paula Deen’s Italian Chicken Sticks. The recipe itself is nothing spectacular, not even the type of thing I would usually need a recipe for (I can bread chicken tenders with bread crumbs, thanks). The thing that stuck out in my mind was that in true Paula Deen fashion, the recipe starts with a stick of “buttah.” She dips the raw chicken in melted butter before dredging in the seasoned bread crumbs and then bakes the chicken fingers until crispy. It sounded just crazy enough to work. It also had a 5-Star rating on the Food Network website–I scanned the comments and didn’t find any complaints, so I went ahead and tried it.
The chicken fingers were fine, but not really enough bang for the butter-dipped caloric buck. The recipe was easy, and the chicken tenders were seasoned well and crispy, but I doubt I’ll make this recipe again. I can pull off a better “chicken stick” without the butter, thanks.
By the way, If you’re looking for a good chicken tenders recipe, I’d recommend Giada’s Crunchy Parmesan Chicken Tenders over these “sticks” any day.
- 1 cup seasoned bread crumbs
- 1/2 cup freshly grated Parmesan
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch ground red pepper
- 8 boneless chicken breast halves, cut into 1/2-inch strips
- 1/2 cup (1 stick) melted butter
- Marinara sauce or honey mustard, for dipping
Preheat the oven to 400 degrees F.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.