Parmesan Chicken Fingers
Preparation time: 15 minutes
Total time: 45 minutes
Serving size: Serves 4
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Great for a party or family gathering! You can prepare everything ahead of time. Place battered strips on baking sheets, cover and refrigerate until ready to bake.
This is a lower fat version of chicken fingers for the kids as well, a healthier version of their favorite drive-thru meal!
6 boneless, skinless chicken breast halves cut into 1 x 4 inch strips (or pre-cut boneless, skinless chicken strips)
1/2 cup Meadow Brook Buttermilk
1 lightly beaten egg
1 cup Italian Bread crumbs
1 cup grated Parmesan cheese
1 teaspoon each dried basil & thyme
1/2 teaspoon each dried powdered garlic, powdered onion, paprika and black pepper
Directions:
1. Rinse chicken strips and pat dry with paper towels. Preheat oven to 375 degrees.
2. In one mixing bowl combine Meadow Brook Buttermilk and egg.
3. In second mixing bowl stir together bread crumbs, Parmesan and all dried herbs and spices.
4. Dip chicken strips in Meadow Brook Buttermilk mixture and then roll in bread crumb mixture coating each well. Arrange strips on a baking sheet sprayed with non-fat cooking spray.
5. Bake for about 20 minutes or until strips are cooked throughout and are light golden brown.
6. Serve as an entrée with favorite salad or with your favorite dipping sauces.
This recipe uses Meadow Brook Buttermilk.
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