Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, combine all Marinade ingredients. Add Chicken strips and toss to coat evenly. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a separate bowl, whisk together flour, cornstarch, and smoked paprika.
Remove Chicken from marinade and dredge in the flour mixture, shaking off excess.
Arrange Chicken strips in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
While Chicken is baking, prepare the Aioli: In a small bowl, mash roasted garlic with mayonnaise and lemon juice. Season with salt and pepper to taste.
Serve hot with Aioli.
Ingredients
4
1.5 lbs680 gChicken thighs-boneless, skinless, cut into strips
1 cup240 mLButtermilk
2 tbsp30 mLLemon juice-freshly squeezed
2 sprigsN/ARosemary-fresh
2 clovesN/AGarlic-minced
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper-freshly ground
1/2 cup60 gAll-purpose flour
1/4 cup30 gCornstarch
1 tsp5 mLSmoked paprika
1/2 cup120 mLMayonnaise
2 clovesN/AGarlic-roasted
1 tbsp15 mLLemon juice-freshly squeezed
Equipment
Baking sheet
Parchment paper
Bowls
Whisk
Roasting pan (for garlic)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, combine all Marinade ingredients. Add Chicken strips and toss to coat evenly. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a separate bowl, whisk together flour, cornstarch, and smoked paprika.
Remove Chicken from marinade and dredge in the flour mixture, shaking off excess.
Arrange Chicken strips in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
While Chicken is baking, prepare the Aioli: In a small bowl, mash roasted garlic with mayonnaise and lemon juice. Season with salt and pepper to taste.
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