Crispy Oven Baked Chicken Fingers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Super good oven baked chicken fingers from Country Living magazine - January, 2006. Ingredients:
2 cups buttermilk |
2 cloves crushed garlic |
1 tablespoon hot sauce |
1 teaspoon kosher salt |
1 teaspoon fresh ground pepper |
2 lbs boneless skinless chicken breasts, cut into 3 - by 1/4 inch strips |
1 (7 ounce) package sesame crispbread, such as wasa |
6 tablespoons unsalted butter, melted |
Directions:
1. Combine buttermilk, garlic, hot 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. Coat 2 baking pans with oil and set aside. Crush crispbread into coarse crumbs and place the crumbs in a shallow baking dish, toss in the melted butter. Remove the chicken from the marinade and coat with the crumbs. Place on prepared pans and bake, until golden and crisp - about 25 minutes.
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