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Panko Cheddar Crusted Chicken Fingers
Submitted by Gina (Running to the Kitchen) on March 1, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 1 pound Chicken Tenders Or Breasts Cut Into "Tender" Size
- ½ cups Buttermilk
- ½ cups Panko Breadcrumbs
- ¼ cups Regular Breadcrumbs
- 3 Tablespoons Whole Wheat Flour
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Ground Mustard
- ¼ teaspoons Garlic Powder
- ⅛ teaspoons Cayenne Pepper
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 Tablespoon Parsley, Chopped
- ¾ cups White Cheddar Cheese, Finely Grated
Preparation Instructions
Place chicken in a shallow dish and cover with buttermilk. Let soak for at least 2 hours, or overnight.
Preheat oven to 425ºF. Place a wire rack on a baking sheet.
Combine breadcrumbs, flour, spices and parsley in a shallow dish/bowl. Fold in cheese. Dredge each piece of chicken in the breadcrumb mixture and line on the rack.
Spray with olive oil or cooking spray and bake for about 7 minutes on one side. Flip carefully, spray again and bake for 5 more minutes. Turn oven to high broil and broil for remaining 2 minutes until crispy and golden brown.
Serve warm and with favorite dipping sauce.
