Saturday, April 2, 2011

Chicken dippers

12-15 chicken tenders
1 1/2 cups buttermilk
2 tsp worcestershire sauce
2 tsp soy sauce
2 garlic cloves, crushed
1/2 tsp smoked paprika
1/2 tsp dried oregano
tortilla chips
2 eggs, beaten

Mix together buttermilk, worcestershire sauce, soy sauce, garlic, paprika and oregano in a medium bowl.  Put the chicken in and make sure it's covered with the marinade.  Refrigerate for a minimum of 1 hour.  The longer it sets, the more flavor you'll have.

Fill a gallon size ziplock bag about 3/4 full with tortilla chips.  Crush with hands, and/or a rolling pin until you have crumbs.

Dip each chicken tender in the flour, then egg, then chips, and place on a cookie sheet.  Bake at 400 degrees for 15-20 minutes.  Turn chicken half way through.

Serve with Maple mustard mayoSlightly spicy tomato sauce, bbq sauce, ranch, or whatever floats your boat.

This is super kid friendly and also makes a great appetizer for a party.  

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