Cheddar Chicken Fingers

Cheddar Chicken Fingers
Running to the Kitchen

  • 1 lb. chicken tenders or breasts cut into “finger” size
  • 1/2 cup buttermilk
  • 1/2 cup panko breadcrumbs
  • 1/4 cup regular breadcrumbs
  • 3 tablespoons whole wheat flour
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon parsley
  • 3/4 cup white cheddar, finely grated

Place chicken in a shallow dish and cover with buttermilk. Let soak for at least 2 hours, or overnight.
Preheat oven to 425 degrees. Place a wire rack on a baking sheet.
Combine breadcrumbs, flour, spices and parsley in a shallow dish/bowl.
Fold in cheese.
Dredge each piece of chicken in the breadcrumb mixture and line on rack.
Spray with olive oil or cooking spray and bake for about 7 minutes on one side.
Flip carefully, spray again and bake for 5 more minutes.
Turn oven to Hi-broil and broil for remaining 2 minutes until crispy and golden brown.
Serve warm and with favorite dipping sauce.