Tag: chicken

Honey Dill Chicken Strips

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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.

Chicken Fettuccine Alfredo

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Fettuccine Alfredo actually is from Italy, but it’s not popular and hard to find. It’s way more common in North America. Simple dishes taste better with quality ingredients, but it’s still tasty on the cheap.

Ingredients

  • Salt (for water and seasoning)
  • 1 lb pasta
  • 2 large boneless, skinless chicken breasts
  • 2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tbsp olive/canola oil OR butter
  • 1/4 cup butter
  • 1 1/2 cups grated Parmesan cheese
  • 1 1/4 cups whipping cream
  • 3 tbsp fresh parsley OR oregano OR basil

Method

  1. Boil a big pot of salted water.
  2. Cook pasta. Once done, drain (reserving some pasta water) and return to the pot.
  3. Cut chicken into bite sized pieces and then toss with Italian seasoning and garlic powder.
  4. Cook chicken in oil or butter until cooked through and browned.
  5. Heat butter in a small pot over medium low heat.
  6. Add cream and cheese, bring to a boil while stirring continuously.
  7. Turn down heat and simmer for 10 minutes until thickened.
  8. If sauce is too thin, add more cheese. If it’s too thick, add some pasta water a little at a time.
  9. Add parsley or oregano or basil.
  10. Pour sauce over the pasta, add the chicken, and stir to combine.
  11. Serve and garnish with extra cheese and herbs if you want to be fancy.