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A healthy grown up version of a childhood classic.
In a large bowl place buttermilk and Dijon mustard. Combine. Add in chicken and let sit in buttermilk for at least 20 minutes the longer the better (3-4 hours if possible).
Preheat oven to 425ºF. Line a large baking sheet with foil and place a cooling rack over foil. Set aside.
In a large shallow bowl combine whole wheat bread crumbs, panko bread crumbs, Parmesan, smoked paprika, cayenne pepper, black pepper, garlic, and salt. Stir together.
Remove chicken from fridge. Drain from buttermilk and dip each piece into bread crumb mixture. Make sure to coat well on all sides. Place chicken fingers on the cooling rack. Give a quick spray with olive oil cooking spray.
Bake 7 minutes then flip and spray other side with cooking spray. Bake another 7 minutes. Turn oven to broil and broil an additional 3 minutes to get chicken fingers crispy.
Serve with BBQ and mustard dipping sauce. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!