FINGERS****Oven-Baked Chicken Fingers
By Unblond1
Very good for both. Served with blue cheese dip but I'd be just as happy with a squeeze of lemon or lime, personally.
N.B. Made this again, 15/01/10 and I added chipotle chile powder to the marinade (way too much) and it was awful. Either stick with a couple of dashes of tabasco or nothing at all. I served it with a Coriander Lime Yogurt dipping sauce which didn't really work with it. I reiterate that I'd like a wedge of lemon or lime and Dan would like Catalina dressing for dipping.
The panko coating turning out nice and crispy, however, in the Breville oven, so it's worth a re-try.
18/08/11 - Update - Made again, in the Breville - VV Good for both. I had mine with lime juice but that's STILL not what I'm looking for! Keep trying
- 3
Ingredients
- 1/4 cup buttermilk
- 1 tbsp. dijon
- 1 clove garlic, grated
- 4 dashes chipotle hot sauce or other hot sauce
- sea salt and freshly ground black pepper to taste
- 1/3 - 1/2 cup Panko
- 1 pinch cayenne
- sea salt and freshly ground black pepper to taste
- 10 - 11 ounces chicken fingers
Preparation
Step 1
* In a zip-lock bag, *combine* buttermilk, garlic, mustard, hot sauce, cayenne and salt and pepper. *Add* chicken strips and *refrigerate* for a few hours.
* A couple of hours before serving, *drain* chicken strips to remove excess marinade. *Place* panko in a zip-lock bag with a pinch each of salt and freshly ground pepper.
* *Line* a baking sheet with foil and *insert* a rack. *Spray* rack.
* *Dip* each chicken strip into crumbs, pressing to coat. *Place* on prepared rack and *refrigerate* until ready to cook.
* *Preheat* oven to 450°F.
* *Bake* chicken fingers for about 15 minutes or until browned and chicken is no longer pink inside.
(Alternately, fry chicken strips in 1 tablespoon of EVOO on both sides until crispy and done. Drain on paper towels.)
* *Serve* with blue cheese dip or ranch-style dip or yogurt dip.
*NUTRITION:*
* Calories - 154
* Fat - 1.9
* Sat Fat - .5
* Carbs - 7.2
* Fibre - .4
* Protein - 25.7