Sweet Potato Oven Baked Chicken Strips with Spicy Honey Drizzle
Serves: 4 servings
 
Ingredients
  • 1 lb thin chicken breasts, cut into small strips
  • 1½ cups buttermilk
  • 6 cups sweet potato tortilla chips
  • 1 teaspoon paprika
  • Salt and freshly ground pepper, to taste
  • ¼ cup honey
  • ½ to 1½ teaspoons sriracha (to desired level of heat)
Instructions
  1. Place chicken breasts and buttermilk in a medium sized bowl or ziplock bag. Refrigerate, and let marinate for 4 hours or overnight.
  2. Preheat oven to 425 degrees F. Lightly spray a baking dish (large enough to fit the chicken strips) with cooking spray.
  3. Place sweet potato tortilla chips in the bowl of a food processor. Process chips until fine crumbs are formed. Add paprika, salt, and pepper and pulse until combined. Dump crumbs onto a plate. Remove some of the chicken strips from the buttermilk and immediately place the strips on the plate of crumbs, turning to coat them completely. Once they are coated in the sweet potato crumbs, place in the prepared baking dish and repeat the process for the remaining strips.
  4. Lightly spray the tops of the coated chicken strips with cooking spray. Bake in the preheated oven for about 15-20 minutes, until coating is crisp and chicken is cooked through.
  5. While chicken cooks, make the spicy honey drizzle. Stir together the sriracha and honey and lightly drizzle over the cooked chicken strips. Serve the extra honey with the chicken strips for dipping.
Notes
For the freezer: Freeze chicken and buttermilk together in a small ziplock bag and the sweet potato tortilla chip coating in another small ziplock bag. When you are ready to use them, defrost chicken and buttermilk in the fridge. Proceed with coating and cooking the chicken according to directions.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/sweet-potato-oven-baked-chicken-strips/