Chicken Fingers
Serves 4
Ingredients
- 1 lb boneless, skinless chicken breast
- 1/4 cup buttermilk (you can make your own by adding 1 1/4 tsp of white vinegar to 1/4 cup of 1% milk-this is what I do!)
- 2 Tbsp grated parmesan cheese (I grate mine fresh)
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried basil
- olive oil spray
Instructions
- Cut each chicken breast into 3 strips
- Place chicken in bowl and pour buttermilk over, mix around to coat. If you feel you need more buttermilk, you can add it. This is just a marinade, so we will be pouring it off, not consuming it, so there should be no added points
- Let marinade at least 30 minutes, but can do up to 24 hours
- In a shallow bowl (I use a pie plate) mix bread crumbs and seasonings
- Dip chicken fingers in breadcrumb mixture to coat. Lay on a cookie sheet that has been sprayed with non stick spray OR on prepared air fryer basket/tray.
- When all the fingers are ready, give them a light mist with some olive oil spray.
- To cook in the oven – cook for 20-25 minutes at 350 or until golden brown and cooked through. To cook in air fryer – cook for 15 minutes at 325 or until golden brown and cooked through (your air fryer may vary!)
- Serve with your favorite dipping sauce. We like my homemade honey mustard (click link)
- Check out my Amazon store for all the tools I use in my kitchen! Joan's Pointed Plate Amazon Store