Crispy Oven Chicken Fingers

From Country Living We've cut the fat from these irresistibly crispy chicken fingers by baking them in the oven instead of deep frying.

Crispy Oven Chicken Fingers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    about 32


Ingredients

  • 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 ½-inch strips

  • 1

    package(s) (7-ounce) sesame crispbread, such as WASA

  • 6

    tablespoon(s) unsalted butter, melted

Directions

1.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. 2.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. Calories 85 Total Fat 4g Saturated Fat -- Cholesterol 24mg Sodium 142mg Total Carbohydrate 5g Dietary Fiber 1g Sugars -- Protein 8g


Nutrition

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