Wednesday, July 11, 2007

Parmesan Chicken Fingers

From Taste of Home's Simple & Delicious May/June 2007

1 1/4 C buttermilk, divided
3/4 tsp hot pepper sauce
1 (1lb) pkg chicken tenderloins
5 Tbsp grated Parmesan cheese, divided
1/4 C mayonnaise
2 Tbsp sour cream
1 Tbsp lemon juice
1/2 tsp onion powder
1/4 tsp garlic powder
3/4 C seasoned bread crumbs

In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate 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 15X10" baking pan. Bake at 450 for 15 minutes or until juices run clear. Serve with dipping sauce.

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