Bacon and Parmesan Crusted Chicken Strips with Homemade Tartar Sauce
This is one of the recipes that disappear before my eyes, seconds after it comes out of the pan. Today my husband actually hid a piece in the back of the fridge so that he can eat it as a midnight snack.
For the sauce:
1 c. mayonnaise
1 tbsp. lemon juice
¼ c. dill pickle relish
1 clove garlic, minced
For the chicken:
½ lb. bacon, cooked, drained, and chopped
1 lb. boneless skinless chicken breasts, cut in strips
3 c. cornflakes
½ c. gluten free flour
½ c. parmesan
1 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
2 c. buttermilk
1 tsp. saracha
Soak the chicken in the buttermilk and saracha sauce for at least an hour. Combine the bacon, corn flakes, flour, salt, pepper, parmesan, and garlic powder. Mix in the food processor for a couple of minutes until the mixture is well combined.
After cooking the bacon and removing it to drain, leave the bacon grease in a large skillet. When you are ready to cook the chicken, heat the grease over medium for three minutes. Coat each piece of chicken in the cornflake mixture before placing it in the pan with the bacon grease. Cook the strips for about four minutes on each side until they are golden brown. Be careful when turning the strips not to knock off the breading. Remove the strips to paper towels to drain.
To make the sauce combine all of the ingredients in a medium sized bowl and chill for at least one hour before serving. Enjoy!