Cheddar Crusted Chicken Fingers

Day #9: Today I am thankful for my in-laws. When you get married, you marry not only the man but also his family.   I am so thankful for my husband’s family.  They have welcomed me in with open arms and I am so happy to have them in my life.

_______________________

I found this amazing recipe for Cheddar Crusted Chicken Fingers on How Sweet It Is.  I’m always looking for fun, creative ways to use chicken in the kitchen.  You can remember I’ve made different kinds of chicken strips here and here.

I love the cheddar cheese in this recipe.  These chicken strips are pretty fantastic.  You can dip them in your favorite sauce or you can eat them with a salad (which is what I did).

Here’s what you’ll need:

  • 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 of cheddar, freshly & finely grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoons smoked paprika
  • 1/4 teaspoon ground mustard

2-4 hours before serving (or even overnight), add chicken to a baking dish and cover with buttermilk. Let soak.

When ready to bake, preheat oven to 450 degrees F. In a large bowl, combine bread crumbs, flour, salt (quantity should be adjusted to taste given the amount of salty cheese), pepper, mustard and paprika and stir with a spoon. Fold in cheese.

Lay a wire rack on a baking sheet and spray with non-stick spray.

Remove each piece of chicken from the buttermilk, and dredge through the breadcrumbs, pressing gently to adhere.

Lay on the wire rack and repeat. Before baking, hit each chicken tender with a spray of non-stick spray or mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side.

Bake for 10-12 minutes more, then remove from oven and serve with dips of choice.

YUMMM!

You can also serve with a salad.  Delish!

Cheddar Crusted Chicken Fingers

  • 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 of cheddar, freshly & finely grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoons smoked paprika
  • 1/4 teaspoon ground mustard

2-4 hours before serving, add chicken to a baking dish and cover with buttermilk. Let soak.

When ready to bake, preheat oven to 450 degrees F. In a large bowl, combine bread crumbs, flour, salt, pepper, mustard and paprika and stir with a spoon. Fold in cheese. Lay a wire rack on a baking sheet and spray with non-stick spray.

Remove each piece of chicken from the buttermilk, and dredge through the breadcrumbs, pressing gently to adhere. Lay on the wire rack and repeat. Before baking, hit each chicken tender with a spray of non-stick spray or mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with dips of choice.

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Comments

  1. I love that these are baked and not fried. Will try them when return home from vacation!

  2. Yum. That may have to be dinner tomorrow night.

  3. We are thankful for having you in our family. Tim and Mindy are so lucky to have such wonderful partners.

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