Baked Buttermilk Chicken Strips

These chicken strips (from that infamous cookbook that I refer to again and again) are BY FAR the best, tastiest, and healthiest thing that has been on the menu lately.  Add to that the fact that they're quick and easy, and they're definitely a recipe to go back to regularly!

Dip the chicken strips in a cup of buttermilk, then roll them in panko (mixed with a little bit of parmesan cheese) and (this is very important, according to the recipe), place the strips on a cooling rack for 10 minutes. 

After the rest period, bake the chicken strips at 350 for about 20 minutes, then serve with any sauces that you like (or no sauce at all . . . these are tasty with or without sauce).

I served my chicken strips with a variety of sauces (the BF would have thrown a FIT if there was no sauce) including light ranch dressing, Frank's red hot wing sauce, and a spicy mustard that we picked up at a local farmers' market.  Saucy, eh?

Manolo Blahnik via Barneys

These are also saucy.  And on sale.  And available in my size.  That is a lethal combination.