Name: Buttermilk Chicken Strips
Ingredients: 3 lb Chicken fingers; breasts or pieces.; Buttermilk to cover and refridgerate overnight

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

3	lb	Chicken fingers; breasts or pieces.
		Buttermilk to cover and refridgerate overnight

INSTRUCTIONS

in the morning drain buttermilk and coat with crushed crackers, cerel, or
croutons. Place on jelly roll pan, bake 350 for 1 hour. Dip in honey
mustard sauce or barbaque sauce.
Note: I made these sunday and everyone raved. Only I was out of buttermilk
and I dipped them in ranch dressing diluted with milk and added a little
butter to the crushed crackers. I havent yet had time to do the overnight
thing, in fact I rarely even thaw them out. I just bake a little longer. I
made up two new dipping sauces that no-one even touched because the chicken
was so good alone.
Posted to recipelu-digest Volume 01 Number 432 by The Rolands
<kkroland@itsnet.com> on Jan 01, 1998

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”