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Receta Chicken Strips with Spicy Sauce

by Catherine Pappas

Ingredientes

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

Direcciones

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.

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