Baked Chicken Fingers
3351 days ago
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Ingredients
- 4 boneless, skinless chicken breasts, trimmed and cut into strips
- If the chicken breasts are thick, slice in half horizontally, then cut into strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups low fat buttermilk
- 3 large eggs
- 3 cups panko bread crumbs (plain or Italian)
- 1 teaspoon garlic powder (optional)
- 1 cup finely grated Parmesan cheese (optional)
- Olive oil cooking spray
Directions
- Preheat oven to 400°F. Put the chicken strips into a shallow dish. Cover the strips with the buttermilk, cover the dish and refrigerate 2 hours or up to overnight.
- Set up breading station: In a shallow dish, combine flour with salt and pepper. In another shallow dish, lightly beat eggs. Place the bread crumbs in another shallow dish and, if using, add the garlic powder and cheese.
- Remove chicken pieces from buttermilk, shaking off excess milk. Dredge in flour mix, dip in egg mix and coat with bread crumbs, pressing so mixture adheres to all sides.
- Place coated chicken on a wire rack placed on a baking sheet. Spray the top of each chicken piece with olive oil spray. Bake for 8-10 minutes, turn the chicken over, spray with olive oil spray and bake 8-10 minutes more or until done.
- Serve with dipping sauces such as honey mustard, barbeque, ranch and blue cheese.
