Chicken Fingers

By á-2597

Ingredients

• 2 cup(s) buttermilk
• 2 clove(s) garlic, crushed
• 1 tablespoon(s) hot-pepper sauce1 teaspoon(s) kosher salt1 teaspoon(s) fresh-ground pepper
• 2 pound(s) boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips1 package(s) (7-ounce) sesame crispbread, such as WASA6 tablespoon(s)
• unsalted butter, melted

Preparation

Step 1

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.