Chicken fingers for grown-ups. These chicken fingers are crispy, cheesy and baked! Oh, and your kids will love them too. Guaranteed to be a new family favorite!
Preheat oven to 375°F. Rinse chicken strips and pat dry with paper towels. In one mixing bowl, combine buttermilk and egg.
In second mixing bowl, stir together bread crumbs, Parmesan and all dried herbs and spices.
Dip chicken strips in buttermilk mixture and then roll in bread crumb mixture coating each well.
Arrange strips on a baking sheet sprayed with non-fat cooking spray.
Bake for about 20 minutes or until strips are cooked throughout and are light golden brown.
Serve as an entrée with favorite salad or with your favorite dipping sauces.
6 boneless, skinless chicken breast halves cut into 1" × 4" strips (or pre-cut boneless, skinless chicken strips)
1/2 cup Lehigh Valley Dairy Farms Buttermilk
1 lightly beaten egg
1 cup Italian bread crumbs
1 cup grated Parmesan cheese
1 teaspoon each dried basil and thyme
1/2 teaspoon each dried powdered garlic, powdered onion, paprika and black pepper