Charlene's Recipe

Spicy chicken fingers

Category: Meat

Serves 4
Complete in 45 minutes

1/3 cup buttermilk OR 1/3 cup milk + 2 Tbsp vinegar
1 large clove garlic, chopped
3/4 tsp hot pepper sauce
4 boneless, skinless chicken breasts, 1/2 lb total, cut lengthwise into 1/2 inch wide strips

Coating:
20 nonfat saltines, crushed into crumbs (3/4 cup)
1 tsp paprika
1/2 tsp salt
2 Tbsp Parmesan cheese

Stir together buttermilk, garlic and hot pepper sauce in a large bowl. Add chicken; toss until evenly coated. Refrigerate 30 minutes. Heat oven to 450 F.
Prepare coating; combine cracker crumbs, paprika, salt and 1 Tbsp Parmesan in a pie plate. Line a baking sheet with aluminum foil; coat with nonstick cooking spray, drain chicken, dip in coating, tossing to coat. Arrange on a baking sheet. Sprinkle with remaining 1 Tbsp Parmesan.
Bake chicken in heated 450 F oven, 8-10 minutes or until cooked through.

MAKE AHEAD TIP: The chicken fingers can be prepared up to the cooking point and frozen up to one month. Freeze on a baking sheet, then place in a plastic food storage bag and sealed. To serve, place frozen chicken in foil lined baking sheet and bake in heated 450 F oven 12 minutes or until done.