One of the best secrets to getting things crispy in the oven is a metal rack inside the baking sheet. 360 degrees of crispy! Oh yeah! The honey dill sauce is a Manitoba specialty.

Ingredients

Marinade

• 3 large chicken breast cut into strips
• 2 cups buttermilk (or regular milk with 2 tbsp of white vinegar)

Container 1: Flour Mixture

• 2 cup flour
• 1 tsp salt
• 2 tsp dried dill
• 2 tsp chili powder

Container 2: Egg Mixture

• 2 eggs
• 1 tbsp milk
• 3 tbsp pickle juice

Container 3: Breading

• 1 cup bread crumbs
• 1 cup panko
• 2 tbsp dried dill
• 3 tbsp canola or other neutral oil

Sauce

• 1/2 cup mayonnaise
• 1/2 cup honey
• 1 tbsp dried dill

Method

1. Marinade chicken in buttermilk for 30 minutes to an hour
2. Preheat oven to 400F.
3. Set up three containers. Mix container ingredients in each bin.
4. One at a time, take a chicken strip out of the buttermilk and shake off the excess.
5. Cover the drip in the flour mixture and shake off the excess.
6. Dip floured strip into the egg mixture and shake off the excess.
7. Put the eggy chicken strip into the breading and press to get it to stick. Lightly shake off the excess.
8. Put the chicken strip on a rack-lined baking sheet.
9. Repeat with remaining chicken strips.
10. Bake for about 20 minutes or until the internal temperature reached 165F.
11. Mix the mayonnaise, honey, and dill to make the honey dill sauce.