Parmesan Chicken Fingers
Description
This American appetizer features Buttermilk -OR-, Milk, plus, Vinegar, Liquid red-pepper seasoning. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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breasts,
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cut into 1/4" -strips COATING: 3/4 c no-fat saltine cracker crumbs 1 t paprika 1/2 t salt 2 T grated Parmesan
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Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
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Add chicken; toss until evenly coated.
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Refrigerate for 30 minutes.
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Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese in pie plate.
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Line baking sheet with aluminum foil; coat with nonstick spray.
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Drain chicken; dip in coating, tossing to coat.
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Arrange on baking sheet.
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Sprinkle with remaining Parmesan.
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(Can be frozen up to 1 month ahead.
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Freeze chicken on baking sheet, then
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place in freezer food-storage bag and seal.)
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bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center.
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To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center.
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Per mg sodium
Nutrition Facts
Servings 198
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.3g2%
- Cholesterol 0.8mg1%
- Sodium 113.8mg5%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.0g0%
- Sugars 2.3g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, appetizer, baking, boneless, buttermilk, chicken, fingers, liquid, milk, parmesan, plus, redpepper, seasoning, skinless, title, vinegar