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June 28, 2013

From Our Kitchen to Yours: Baked Crispy Chicken Fingers

Looking for an easy and delicious meal to feed your kids while they're home for summer break? Try our Crispy Chicken Fingers which are healthier and less greasy than typical chicken fingers because they are baked instead of fried.

Serves 4 to 6
Courtesy of

2 cups buttermilk
2 cloves garlic, crushed
1 tbsp hot pepper sauce
1 tbsp kosher salt
1 tbsp ground black pepper
2 boneless, skinless chicken breasts, cut into 3” by ½” strips
8 oz sesame crisp bread
6 tbsp unsalted butter, melted

Combine the buttermilk, garlic, hot-pepper 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 degrees. Lightly coat 2 baking pans with oil and set aside.

Crush the crisp bread into course crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp – about 20 minutes.

Enjoy these chicken fingers with your favorite dipping sauce and a fresh leafy salad on the side.

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