Southern-Style Chicken
Sharp and vinegary, our Alabama Creamy Barbecue Sauce is unlike any barbecue sauce you’ve ever tasted before. It’s a perfect foil to Southern-style chicken, and don’t be shy with it – down South they drown the chicken in sauce.
Ingredients
Sharp and vinegary, our Alabama Creamy Barbecue Sauce is unlike any barbecue sauce you’ve ever tasted before. It’s a perfect foil to Southern-style chicken, and don’t be shy with it – down South they drown the chicken in sauce.
Ingredients
- 1 cup (250 mL) panko breadcrumbs
- 1/4 cup (50 mL) finely grated Parmigiano Reggiano
- 2 eggs
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 pkg PC Free From Boneless Skinless Chicken Breasts (about 500 g), cut lengthwise in 12 strips
- 3/4 cup (175 mL) Alabama Creamy Barbecue Sauce
Instructions
- Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil; spray with cooking spray.
- In dry frying pan set over medium heat, cook panko for 3 to 5 minutes, stirring, or until golden.
- In shallow bowl, stir together panko and cheese. In another shallow bowl, whisk eggs. In third shallow bowl, stir together flour, paprika, 1/4 tsp (1 mL) of the salt and 1/8 tsp (0.5 mL) of the pepper.
- Sprinkle chicken with remaining 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper. Dredge in flour mixture, then eggs, then panko mixture. Arrange strips on prepared baking sheet.
- Bake in centre of oven for 15 to 17 minutes or until cooked through. Serve drizzled with Memories sauce.