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Baked Chicken Fingers

Created by jclawson, Monday, 06 December 2010


The marinating step is important to firm up the chicken for easy baking and eating.


At a glance
3 whole boneless, skinless chicken breasts, cut into finger-size strips
1 cup buttermilk
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon salt
2 cloves garlic
Freshly ground pepper to taste
1 teaspoon paprika
1 teaspoon sugar
1/2-teaspoon cinnamon
1 stick butter, melted
2 tablespoons olive oil
2 to 3 cups bread crumbs
Bottled sweet-and-sour sauce


Put the chicken fingers in a large, sealable plastic bag and add the buttermilk, lemon juice, soy sauce, salt, garlic, pepper, paprika, sugar, and cinnamon. Refrigerate overnight. In a 9-inch-by-13-inch baking pan, melt the butter and add the olive oil; swirl to coat the entire pan; and pour off and save the excess. Drain the chicken and discard the marinade. Place a deep layer of bread crumbs on a paper plate. Using a pair of tongs, coat each chicken finger with the bread crumbs and place in the buttered pan. Drizzle the leftover butter-oil mixture over the crumb-coated fingers. Bake at 350 degrees until the coating of the chicken fingers is crusty brown. Serve with the sweet-and-sour sauce as a dip. This recipe makes six to eight appetizer-sized servings.

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