Whole Wheat, Smoked Paprika & Parmesan Chicken Fingers

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!