My friend Arlene from Nanaland, posted last week that she had made these yummy chicken Fingers. I asked for the recipe, which she graciously passed on and they were so good! I had to stop Bob from eating them, or we would have had no left-overs! She soaks her chicken in buttermilk before preparing it. I've never done that before, but this chicken was so tender, that I'll for sure do it again!
We loved them, and Arlene gave permission for me to share the recipe with you. Try it - you'll like it!
Arlene's Parmesan Chicken Fingers
Chicken Tenders (Arlene does 2 packages and I did too - they are good cold)
Parmesan Cheese - the cheap, grated kind
bread crumbs - I used Italian
Place chicken tenders in buttermilk for 8 hours or overnight.
Preheat oven to 400 degrees.
Prepare a pan by lining it with foil or using parchment paper.
Pour vegetable oil over pan, enough to cover it.
Mix equal parts parmesan cheese and bread crumbs. Remove chicken from the buttermilk and roll it in the crumbs. Place it on the parchment paper.
When the pan is full, melt butter and pour it over the tenders.
Place in oven and bake for about 45 minutes to one hour. (My chicken was done in 45 minutes)
Remove from oven and let set for about 15 minutes, then drain on paper towels before serving.