Cheddar Crusted Chicken Fingers
Cheddar Crusted Chicken Fingers
Ingredients
- 1 pound boneless, skinless chicken tenders
- 2 cups low‑fat buttermilk
- 3 cups panko bread crumbs
- 1 cup seasoned regular bread crumbs
- 1/2 cup whole wheat flour
- 4 ounces cheddar, freshly & finely grated
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoons smoked paprika
- 1/4 teaspoon ground mustard
Instructions
- 1
2–4 hours before serving (or even overnight), place the chicken in a baking dish, cover with the buttermilk, and let soak.
- 2
Preheat the oven to 450 °F.
- 3
In a large bowl, combine the panko breadcrumbs, seasoned breadcrumbs, whole‑wheat flour, salt, pepper, ground mustard, and smoked paprika; stir with a spoon. Fold in the grated cheddar.
- 4
Lay a wire rack on a baking sheet and spray it with non‑stick spray.
- 5
Remove each piece of chicken from the buttermilk (it should have a thick layer of milk around it) and dredge through the breadcrumb mixture, pressing gently to adhere. Place the coated pieces on the wire rack and repeat for all pieces.
- 6
Before baking, spray each chicken tender with non‑stick spray or a mist of olive oil.
- 7
Bake for 10–12 minutes, then flip using kitchen tongs, spray the other side, and bake for another 10–12 minutes.
12 min - 8
Remove from the oven and serve with dips of choice.
