Crispy Oven Baked Chicken Fingers

• 2 cups buttermilk
• 2 cloves crushed garlic
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 lbs boneless skinless chicken breasts, cut into 3 - by 1/4 inch strips
• 1 (7 ounce) packagesesame crispbread, such as WASA
• 6 tablespoons unsalted butter, melted

1. Combine buttermilk, garlic, hot sauce, salt and pepper in a large bowl.
2. Add the chicken, cover and refrigerate for 2 hours or up to 12 hours.
3. Heat the oven to 400.
4. Coat 2 baking pans with oil and set aside.
5. Crush crispbread into coarse crumbs and place the crumbs in a shallow baking dish, toss in the melted butter.
6. Remove the chicken from the marinade and coat with the crumbs.
7. Place on prepared pans and bake, until golden and crisp - about 25 minutes.

buttermilk, garlic, hot sauce, kosher salt, fresh ground pepper, chicken breasts, packagesesame crispbread, unsalted butter

Taken from www.food.com/recipe/crispy-oven-baked-chicken-fingers-408007 (may not work)