Saturday, April 16, 2011


Oven-Fried Chicken Skewers with Lemon-Garlic Butter Sauce
Cooking with Paula Deen
Magazine March/April 2011

I prepared this meal along with the Paprika Fries which were made first.  The oven temperature for the fries was to be 425 degrees. So I set the oven to 350 degrees and put the fries in the oven first, while I was preparing the chicken.  The fries were tasty along with the chicken. They baked fine and dinner was served hot and on the table at the same time.  I used 3 chicken breast that I cut in strips, and cut the remaining ingredients in half. I especially like the chicken dipped in the dill dip, that recipe is listed with the Paprika Fries.   Think this will be a keeper. 

1 cup Italian-seasoned bread crumbs
1/2 cup panko crumbs
1/2 cup flour
1/2 tsp salt
8 chicken breast tenders, cut in half lengthwise
2 eggs, lightly beaten
wooden skewers or metal

Dipping Sauce:
1/2 cup butter
1 clove garlic, finely minced
2 tbsp chopped fresh parsley
2 tbsp lemon juice

Spray a rimmed baking sheet with cooking spray. Preheat oven to 350 degrees. Soak the skewers in water for a bit. In a pie dish, combine the crumbs in one dish. In another dish add the flour and salt. In another add the lightly beaten egg. Cut your chicken to desired strips. Dip each chicken in the flour mixture, then in the egg mixture, then dip in the bread crumbs. Place a couple of chicken pieces on a skewer and lay on the baking sheet. Continue until all the chicken has been prepared. Bake for about 15 minutes or till done. While the chicken is baking prepare the dipping sauce. In a small saucepan melt the butter then add the remaining ingredients. Serve this along side the skewered chicken.