Sports and hot wings are almost a cultural obsession. Our house doesn’t really warm up to either – don’t hate us! But dipping chicken (and veggie) into a condiment of choice DOES appeal to our foodie nature. So, if you want chicken for game day but want something a bit healthier than wings – here you go. Chicken breast strips breaded and baked.
Let’s get cooking!
1/2 cup Corn Starch
3/4 cup Corn Starch
1 cup Flour
5 Eggs, beaten
1/2 cup fresh grated Pecorino Cheese
1 teaspoon salt
1 teaspoon pepper
3 or 4 large chicken breasts
Preheat your oven to 425 degree F. Line a large baking sheet with aluminum foil and place a good sized cooling rack om the baking sheet.
Put 1/2 cup corn starch into a large zip lock bag. Place 3/4 cup corn starch, flour, grated pecorino cheese and salt and pepper into another large zip lock bag and shake to mix well. Beat all 5 eggs in a wide shallow bowl.
Wash chicken and pat dry with a paper towel. Cut the chicken breasts into 1/2 inch thick pieces, something close to the size of chicken wings.
Place a few pieces of chicken in the bag of corn starch. Shake to coat evenly. Remove from the corn starch and shake off the excess. Place the chicken in the egg and coat evenly. Place the chicken in the second bag with the flour mixture and shake to cover well. Remove the chicken from the flour and dip in the egg again. Place on the rack on your baking sheet. Repeat until all the chicken is coated.
Bake at 425 for 20 to 30 minutes, until golden grown and the chicken is cooked through. Remove from the rack and place in a bowl, a few pieces at a time. Toss with your favorite wing sauce, I used teriyaki. Serve with strips of carrot and celery or whatever vegetables you prefer. Add some extra dipping sauces and your set for the big game- or a quiet evening at home, as the case may be. 🙂