Chicken Strips with Spicy Sauce
By: Lady Catherine ...
Published: Tuesday, October 2, 2012 - 6:53am

Ingredients




2 lbs. boneless chicken breast – cut into strips
2 cups Corn Flakes – crushed
1 cup flour
1 cup cornmeal
Vegetable oil for frying
Marinade:
1 cup of sour milk or buttermilk – (to make sour milk – 1 cup of milk plus 1 tablespoon of white vinegar or lemon juice)
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
½ tsp. garlic powder
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. garlic powder
For the Spicy Sauce:
28 oz. can of crushed tomatoes
1 onion – sliced
1 jalapeño – chopped with seeds
5 cloves of garlic – chopped
Healthy handful of fresh basil- chopped
1 tsp. of brown sugar
1 tbs. of vinegar
½ tsp. of garlic powder
½ tsp. of chili powder
½ tsp. of ground cumin
½ tsp. of salt
¼ tsp. of black pepper

Preparation

1 Place chicken strips in marinade and place in refrigerator for one hour or up to overnight. 2 Measure 2 cups of Corn Flakes and place in a food processor and process until crushed. 3 Combine the Corn Flakes with the cornmeal and flour in a shallow bowl. 4 Coat the chicken strips in the Corn Flake mixture. 5 Heat a large frying pan with about one inch of vegetable oil.  Carefully, place the prepared chicken strips in the hot oil.  Turn when golden on one side. 6 Place in a platter prepared with paper towels. 7 For the Spicy Sauce: 8 In the same pan that the chicken strips were prepared in place the garlic, jalapeño and onions and sauté until the onions are slightly transparent. 9 Add the crushed tomatoes, spices and vinegar.  Add the spices and basil and simmer on low for about 10 – 15 minutes.

About

Serve with the chicken strip and enjoy!
With Love,
Catherine
xo