On The Run Chicken Fingers

• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch strips
• 3/4 c. buttermilk
• 1 clove garlic, crushed or 1/8 tsp. garlic powder
• 1/2 tsp. celery salt
• 1 to 2 tsp. Tabasco sauce, to taste
• 1 1/2 c. seasoned breadcrumbs (Italian)
• 1 1/2 tsp. paprika
• 1/4 c. grated Parmesan cheese

1. Rinse chicken and pat dry.
2. Whisk buttermilk, garlic, celery salt and Tabasco.
3. Pour mixture over chicken and refrigerate for 30 minutes.
4. Mix breadcrumbs with paprika and cheese until well blended.
5. Lift chicken strips, one at a time, out of buttermilk mixture and coat with breadcrumb mixture.
6. Freeze breaded strips (do not allow them to touch) on a baking sheet until firm, then package in a plastic freezer bag, seal and return to freezer.
7. To bake, heat oven to 450u0b0 and arrange frozen strips about 1/2-inch apart on a foil lined baking sheet sprayed with nonstick spray. Bake 12 to 15 minutes or until crisp and golden.
8. Serves 4 to 6.

chicken breasts, buttermilk, clove garlic, celery salt, tabasco sauce, breadcrumbs, paprika, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253577 (may not work)