These Chicken Strips with Spicy Marinara are a classic finger food that even your pickiest of eaters will gobble up!
Chicken Strips with Spicy Marinara
These Chicken Strips with Spicy Marinara are a classic finger food that even your pickiest of eaters will gobble up!
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 buttermilk
- 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 Marinara:
- 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
Instructions
- Place chicken strips in marinade and place in refrigerator for one hour or up to overnight.
- Measure 2 cups of Corn Flakes and place in a food processor and process until crushed.
- Combine the Corn Flakes with the cornmeal and flour in a shallow bowl.
- Coat the chicken strips in the Corn Flake mixture.
- 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.
- Place in a platter prepared with paper towels.
For the Spicy Marinara:
- 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.
- Add the crushed tomatoes, spices and vinegar. Add the spices and basil and simmer on low for about 10 – 15 minutes.
Recipe and Photo: Foodista / CC BY
