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Parmesan Chicken Fingers Recipe

Photo by: Taste of Home Parmesan Chicken Fingers Recipe

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin’ family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.

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Parmesan Chicken Fingers Recipe

Prep: 10 min. + marinating Bake: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

1-1/4 cups buttermilk, divided
3/4 teaspoon hot pepper sauce
1 pound chicken tenderloins
5 tablespoons grated Parmesan cheese, divided
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 cup seasoned bread crumbs

Directions

In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce. Yield: 4 servings.

Nutritional Facts 4 each equals 334 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 595 mg sodium, 19 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Parmesan Chicken Fingers in Simple & Delicious May/June 2007, p13

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