Thursday, June 28, 2007

Parmesan Chicken Fingers

Parmesan Chicken Fingers

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin’ family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.


  • 1-1/4 cups buttermilk, divided
  • 3/4 teaspoon hot pepper sauce
  • 1 package (1 pound) chicken tenderloins
  • 5 tablespoons grated Parmesan cheese, divided
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup seasoned bread crumbs

PREP 10 min.
COOK 15 min.
TOTAL 25 min.


In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
For dipping sauce, in a small bowl, combine 2 tablespoons Parmesan cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
In another resealable plastic bag, combine bread crumbs and remaining Parmesan cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 15 minutes or until juices run clear. Serve with dipping sauce. Yield: 4 servings.

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