Oven Fried Chicken Fingers
- 1 1/2 lb. chicken breast tenders
- 1/2 c. buttermilk
- 1/2 c. coarsely crushed cornflakes
- 1/4 c. seasoned breadcrumbs
- 1 Tbsp. minced onion
- 1 tsp. paprika
- 1/4 tsp. thyme
- 1/4 tsp. black pepper
- 1 Tbsp. vegetable oil
- Preheat oven to 400u0b0. Combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken and discard. Combine cornflakes and next 5 ingredients in a zip top bag. Add 4 pieces of chicken to the bag; seal the bag and shake to coat the chicken. Repeat the procedure with the remaining chicken. Spread oil evenly on a jelly roll pan and arrange chicken in a single layer. Bake at 400u0b0 for 4 minutes on each side or until done. Serve with a low-fat Ranch dressing, honey mustard or barbecue sauce. Kids love them! Makes 6 servings.
chicken breast tenders, buttermilk, cornflakes, breadcrumbs, onion, paprika, thyme, black pepper, vegetable oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=9688 (may not work)