Crispy Chicken Fingers

Crispy Chicken Fingers
By: Rosanna

2 boneless skinless chicken breasts, cut into 2-3” strips
1 cup buttermilk

Soak chicken strips in buttermilk for 1-3 hours in sealed Ziploc bag in refrigerator.

Breading:
Rice Krispie Cereal (about 2 cups)
Day old French bread (crusts removed, about 1 cup)
1 large can French’s Fried Onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon McCormick Barbeque Seasoning

Pulse in food processor until fine crumbs appear.

Line a baking sheet with non-stick foil. Preheat convection oven to 400 degrees.

Dip buttermilk soaked chicken strips in breading, coating and pressing bread crumb mixture onto chicken strip. Lay each coated strip on baking sheet.

Bake for 30 minutes. At 15 minutes turn and coat with melted butter (about 4 Tablespoons).

Serves 4
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Wonderful with roasted potato and yellow pepper:
3 large red potatoes
1 yellow bell pepper
Salt and Pepper to taste
Olive Oil

Line baking sheet with non-stick foil. Preheat convection oven to 400 degrees. Clean, pat dry and cut potatoes into 3rds and each 3rd into a quarter. Wash, pat dry, cut off top of bell pepper, discard top and seeds. Cut yellow bell pepper into wedges. With clean hands gently toss vegetables in olive oil and salt and pepper to taste. Bake for 35-40 minutes, turning every 15 minutes to prevent burning.

Serves 2