Monday, May 10, 2010

Crispy Chicken Fingers

Source: The Food You Crave

I hate overly-fried chicken fingers. Like when there's a visible layer of grease in between the chicken and the breading, or the breading is thicker than the chicken. I've all but given up ordering chicken fingers because it's a little overly picky to say, "Can you describe the breading? Maybe you have a plate of chicken fingers you're about to deliver you can show me?"

This is a very healthy way to make chicken fingers, and it's also very easy! I don't typically have buttermilk around, so here's a little trick: measure a tablespoon of white vinegar into a measuring glass, and then add enough milk to bring it up to one cup. Let sit and you have buttermilk! It won't be quite as thick, especially if you drink skim like we do, but it'll do in a pinch.

This is a great weeknight recipe! You probably already have everything on-hand.

Crispy Chicken Fingers

1 1/4 pounds boneless, skinless chicken breats halves, cut across into 1/2 inch thick slices
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal such as Corn Chex or corn flakes
1/4 teaspoon salt
Pinch of freshly ground pepper

1. Preheat oven to 400 degrees.

2. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat a baking sheet with cooking spray.

3. Put the cereal in a sealable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. The pieces will become crispier.

If you'd like homemade honey mustard sauce, simply mix 1/3 cup Dijon mustard, 2 teaspoons of mayonnaise and 2 tablespoons of honey together. Enjoy!

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