Spicy Buttermilk Oven- fried Chicken Fingers

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

If you happen to have leftovers, chop them up in a salad or roll them up in a wrap.

Directions

Preheat oven to 400° F.
In a shallow dish combine buttermilk, mayonnaise, hot sauce and seasoned salt . Add chicken pieces; toss to coat. Refrigerate at least 30 minutes and up to several hours.
Place beaten eggs in a shallow dish.
In another shallow dish, combine Panko, Parmesan, seasoned salt and black pepper.

Spray a baking sheet generously with cooking spray.

Remove chicken pieces from buttermilk mixture; tap off excess. Dip chicken pieces in egg, then coat with the breadcrumb mixture.
Place the well-coated chicken pieces on the prepared baking sheet in a single layer. Spray each piece generously with cooking spray. Bake 20 minutes or until golden brown and crisp, turning after 10 minutes.

Yield:	Serves 4

What's Needed:

2 skinless, boneless chicken breasts, cut in half horizontally, then cut into 1-inch wide strips
½ cup buttermilk
¼ cup mayonnaise
1 tablespoon hot sauce
½ teaspoon seasoned salt

2 eggs, lightly beaten

2 cups Panko bread crumbs
2/3 cup grated Parmesan cheese
½ teaspoon seasoned salt
Several grinds of black pepper

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Recipe brought
to you by Amy Tobin

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