Parmesan Chicken Fingers
By: Melissa Peterman
Published: Friday, January 1, 2010 - 12:14am

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

1 Stir together buttermilk, garlic and red-pepper seasoning in another bowl. 2 Add chicken to the buttermilk mixture until evenly coated. Place on a plate, cover and refrigerate for 30 minutes.  3 Prepare coating; combine cracker crumbs, paprika, salt and  Parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. 4 Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with extra Parmesan.  5 Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center.

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.