3-4chicken breastsabout 1-1.5 lb, cut in strips (I get about 3 out of one breast)
1tbspseasoning saltI use Lawry's
If using frozen chicken breasts, thaw them in the refrigerator overnight. If using fresh chicken, soak the chicken breasts for 20 minutes or so in milk or buttermilk before breading (this is optional but it helps the breading stick).
Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10x15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!
Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat **
Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)
Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.
*Nutrition information is estimated and will depend on exact serving size, brands and products used. Calorie count includes all flour and bread crumbs, so it will be less if there is coating mixture left over.
** OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of milk or buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step.