Baked Parmesan Chicken Fingers (Low Fat)

• 13 cup buttermilk or milk
• 2 teaspoons vinegar
• 3/4 teaspoon seasoning liquid red-pepper
• 1 pound chicken breast halves, boneless, skinless cut in 1/4 inch strips
• 3/4 cup cracker crumbs no-fat, saltine
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
2. Add chicken; toss until evenly coated.
3. Refrigerate for 30 minutes.
4. Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
5. Line baking sheet with aluminum foil; coat with nonstick spray.
6. Drain chicken; dip in coating, tossing to coat.
7. Arrange on baking sheet.
8. Sprinkle with remaining Parmesan.
9. Can be frozen up to 1 month ahead.
10. Freeze chicken on baking sheet, then place in freezer food- storage bag and seal.
11. To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.
12. To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.

buttermilk, vinegar, redpepper, chicken, cracker crumbs, paprika, salt, parmesan

Taken from recipeland.com/recipe/v/baked-parmesan-chicken-fingers--40365 (may not work)