Panko Cheddar Crusted Chicken Fingers

• 1 pound Chicken Tenders Or Breasts Cut Into "Tender" Size
• 1/2 cups Buttermilk
• 1/2 cups Panko Breadcrumbs
• 1/4 cups Regular Breadcrumbs
• 3 Tablespoons Whole Wheat Flour
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Ground Mustard
• 1/4 teaspoons Garlic Powder
• 18 teaspoons Cayenne Pepper
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Parsley, Chopped
• 3/4 cups White Cheddar Cheese, Finely Grated

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

chicken, buttermilk, breadcrumbs, regular breadcrumbs, whole wheat flour, paprika, ground mustard, garlic, cayenne pepper, kosher salt, black pepper, parsley, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/panko-cheddar-crusted-chicken-fingers/ (may not work)