Crunchy Chicken Fingers
24 min·American
Ingredients
- 1 lb boneless, skinless chicken tenders
- 2 cups low-fat buttermilk
- 1/2 cup whole wheat flour
- 3 cups panko bread crumbs
- 1 cup corn flake crumbs
- 1 teaspoon sea salt
- 1 teaspoon pepper
Instructions
8 steps
- 1
For 2-24 hours, soak chicken tenders in buttermilk. I do this in a 9 x 13 baking dish.
- 2
Preheat oven to 450°F.
- 3
Lay a wire rack on a baking sheet and spray it with non-stick spray.
- 4
In a separate bowl, mix flour, panko, corn flake crumbs, salt and pepper.
- 5
Dip each chicken tender in the panko mixture and coat thoroughly, then lay on the baking sheet. Repeat with remaining chicken.
- 6
Spray each chicken piece lightly with cooking spray (it will help them crisp) and bake for 12 minutes.
12 min - 7
Flip and bake for 12 more minutes.
12 min - 8
Let cool.
Progress
0 / 8 steps
