These wonderful chicken strips come from Ree Drummond (as usual). I love that they look just like the ones you get at restaurants… Super yummy! As for the random concoction of wrapping broccolini in Proscuitto, it turned out pretty good, but I wrapped them too thick and slightly over cooked them. I am fixing my recipe below so you don’t overdo it like I did. The sauce you see is ranch and Sweet Baby Rays buffalo wing sauce which is similar to Red Robin’s buzzard sauce.
Start by soaking about 1 lb of chicken breast strips (bought pre-cut or cut into strips yourself) in enough buttermilk to cover them. Toss with your hands to be sure they are all coated well, then set aside for at least 20 minutes.
In the mean time, heat water in a medium pot to boiling. While that is heating up, prepare a bowl with ice water. Once boiling, drop in the broccolini. Let cook till bright green, about 30 seconds to 1 minute, then remove from the pot and put in the ice cold water. This will stop the cooking. Dry the broccolini and wrap each one in 1/4 – 1/2 of a thinly sliced piece of Proscuitto (depending on how long your stems are, but don’t double up anywhere). Once wrapped, place on parchment paper on a cookie sheet, then set aside.
Prepare the flour dredge by mixing 1 C flour, 1 tsp (or a little more) seasonig salt, a good pinch of salt, and a 2 good pinches of pepper. Once combined, slowly drizzle in a little buttermilk and continue stirring with a fork. Add just enough to make some clumps but still floury, so it should be about 1/2 messy clumps and 1/2 flour mixture.
Heat about 1″ of vegetable oil in a skillet over medium heat. Once the chicken has been soaked long enough, drop a few pieces in the flour mixture, turn to coat, then set on a plate. Repeat with all the chicken pieces. Check to see if he oil is hot enough by putting a wooden spoon in it. If the oil bubbles up around it, it is ready. If not, let it heat a bit more. Preheat the oven to low broil. Once oil is hot, drop in a few chicken pieces. For about 7 minutes, turning every 2 minutes. Don’t let them burn, but you want them a nice golden brown. Remove to a paper towel to drain. I did mine in 2 sets.
When you are on your last set, about half way through, put the broccolini in the oven. Keep an eye on it. It will not take long to heat through, about 4-5 minutes. This should finish about the same time as your chicken.
Serve it up with the chicken strips, then broccolini on the side, and whatever dipping sauces you like. Enjoy!