Recipe: Southern Fried Chicken Strips with Peach Dipping Sauce

SOUTHERN FRIED CHICKEN STRIPS

1 pound skinned boneless chicken breasts, cut into strips
3/4 cup Borden or Meadow Gold Buttermilk
1 tablespoon Wyler's or Steero Chicken-Flavor Instant Bouillon
1/2 teaspoon oregano leaves
1 1/4 cups unsifted flour
1 to 2 teaspoons paprika
Vegetable oil
Peach Dipping Sauce (recipe follows)

In large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir. Add chicken, stirring to coat. Let stand 30 minutes in refrigerator to blend flavors.

In plastic bag, combine flour and paprika. Add chicken, a few pieces at a time to flour mixture; shake to coat. Dip in buttermilk mixture again; coat with flour again.

In large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels. Serve with Peach Dipping Sauce. Refrigerate leftovers.

PEACH DIPPING SAUCE
Makes about 2 cups

1 (16-ounce) jar Bama Peach or Apricot Preserves (1 1/2 cups)
1/4 cup Dijon-style mustard
2 tablespoons ReaLemon Lemon Juice from Concentrate

In blender container, combine Peach or Apricot Preserves, mustard and ReaLemon Lemon Juice; blend until smooth.

Makes 4 servings
Source: Borden 135th Anniversary Cookbook, Best Recipes Magazine, Vol. 1, June 16, 1992, No. 16