Ingredients
2 cups buttermilk
2 cloves crushed garlic
1 tablespoon hot-pepper sauce
1 teaspoon kosher salt
1 teaspoon fresh-ground pepper
2 pounds boneless, skinless chicken breasts cut into 3- by 1/2-inch strips
1 7-ounce package sesame crispbread, such as WASA
6 tablespoons unsalted butter, melted
Preparation
Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400°F. Lightly coat 2 baking pans with oil and set aside. Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp – about 25 minutes.
