Baked Chicken Strips

With chickens coming up in more than one conversation around the community this week, it seemed only fitting to share a chicken recipe. This one comes from Mrs. Robert Wayne Yoder, and she says it is the one her children ask for by name. Strips of chicken breast are dipped in melted butter and rolled in seasoned cracker crumbs, then baked in a hot oven until golden. There is no frying and no standing over a spattering skillet, and they still come out crisp on the outside and tender inside. She likes it for busy days because it goes from the counter to the table in well under half an hour, and it stretches easily when extra company turns up at suppertime. The crumbs are seasoned with herbs most kitchens already have in the cupboard, and she says the paprika gives them a warm color that makes them look like more work than they are. The little ones like them plain, while the grown-ups tend to reach for a dish of honey or homemade barbecue sauce on the side.

Recipe by Scott