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Recipe: Chicken Tenders edit
Created by: Anonymous
Edited by: Melissa Peterman
Tags: Cheese, For Kids, Lunch, Main Course, Poultry, Snack
Other Names: Parmesan Chicken Fingers, Cheesy Chicken Fingers, Chicken Nuggets
edit Ingredients
⅓ |
cup Buttermilk |
¾ |
|
2 |
teaspoons Vinegar |
¾ |
teaspoon Liquid red-pepper seasoning |
1 |
pound Boneless, skinless, chicken breasts, cut into ¼" strips |
2 |
grated Parmesan cheese |
1 |
teaspoon paprika |
1 |
teaspoon salt |
1 |
teaspoon garlic powder |
edit Preparation
Step 1 |
Stir together buttermilk, garlic and red-pepper seasoning in another bowl. |
Step 2 |
Add chicken to the buttermilk mixture until evenly coated. Place on a plate, cover and refrigerate for 30 minutes. |
Step 3 |
Prepare coating; combine cracker crumbs, paprika, salt and Parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. |
Step 4 |
Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with extra Parmesan. |
Step 5 |
To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center. |
edit Tools
edit About Chicken Tenders
(Can be frozen up to 1 month ahead.)
Freeze chicken on baking sheet, then place in freezer food-storage bag and seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center.
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