Wednesday, October 17, 2012
Crispy Oven Chicken Fingers
I have a husband that adores chicken fingers, it's one of his favorite ways to eat chicken. I'm always searching for a "healthy alternative" and I I've found just the thing with this recipe adapted from Country Living.
2 cup(s) Buttermilk
2 clove(s) Garlic, crushed
1 tablespoon(s) Hot-Pepper Sauce
1 teaspoon(s) Kosher Salt
1 teaspoon(s) Fresh-Ground Pepper
2 pound(s) Boneless, Skinless Chicken Breasts, cut into 3- by 1/2-inch strips
1 package(s) (7-ounce) Sesame Crispbread, such as WASA 6 tablespoon(s) Unsalted Butter, melted
Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly coat 2 baking pans with oil and set aside.
Note: If you don't have buttermilk, regular milk works well for this. Sometimes I use a liberal amount of garlic powder instead of the fresh garlic, garlic salt works well, too.
Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes. Tips & Techniques Keep your work area neat: Place crispbread in a resealable plastic bag, and crush with a rolling pin or heavy pot.
Picture & Recipe Source: Country Living Magazine