Parmesan Chicken Fingers

Photo: flickr user Robert Banh

Ingredients

cup Buttermilk

3/4 cup saltine cracker crumbs or panko

2 teaspoons Vinegar

3/4 teaspoon Liquid red-pepper seasoning

1 pound Boneless, skinless, chicken breasts, cut into ¼" strips

2 grateds Parmesan cheese

1 teaspoon paprika

1 teaspoon salt

1 teaspoon garlic powder

Preparation

Stir together buttermilk, garlic and red-pepper seasoning in another bowl.

Add chicken to the buttermilk mixture until evenly coated. Place on a plate, cover and refrigerate for 30 minutes.

Prepare coating; combine cracker crumbs, paprika, salt and Parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray.

Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with extra Parmesan.

Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center.

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About

(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.