Bacon Breaded Chicken Strips
These crispy chicken strips are great as an appetizer or main course. Try it with our Honey Barbecue Sauce.
- 4 Boneless Skinless Chicken Breasts
- 1 cup Buttermilk
- 1 tbsp Hot sauce
- 6 Bacon strips
- 1 1/2 cups Panko bread crumbs
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Cut chicken into 1/2 inch thick strips and place in a large re-sealable plastic bag.
Whisk together buttermilk and hot sauce, pour over chicken. Seal bag and let marinate in the refrigerator for at least 1 hour.
Cook bacon until crispy, then crumble bacon into a food processor, pules until fine crumbs. Add breadcrumbs, paprika, garlic powder, salt and pepper, pulse until well combined, pour mixture into a shallow bowl.
Pre-heat grill to medium-high heat
Take one chicken strip at a time from marinate, allowing excess liquid to drain off. Toss chicken in breadcrumb mixture and coat well. Place on a plate, repeat with remaining chicken strips. Dispose of leftover marinade.
Add chicken strips to preheated grill, cook for about 15 minutes per side or until chicken is crispy and has reached an internal temperature at 165°F.