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Parmesan Chicken Fingers

 Parmesan Chicken Fingers
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.
4 ServingsPrep: 10 min. + marinating Bake: 15 min.


  • 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


  • 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

2 of 2

Parmesan Chicken Fingers (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.