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Baked Parmesan Chicken Fingers (Low Fat)

 
Baked Parmesan Chicken Fingers (Low Fat)
2.9k

This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

70

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

cup buttermilk
or milk
2 teaspoons vinegar
¾ teaspoon seasoning
liquid red-pepper
*
1 pound chicken breast halves, boneless, skinless
cut in 1/4 inch strips
Coating
¾ cup cracker crumbs
no-fat, saltine
*
1 teaspoon paprika
½ teaspoon salt
2 tablespoons Parmesan cheese
grated

Directions

Stir together buttermilk, garlic and red-pepper seasoning in large bowl.

Add chicken; toss until evenly coated.

Refrigerate for 30 minutes.

Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.

Line baking sheet with aluminum foil; coat with nonstick spray.

Drain chicken; dip in coating, tossing to coat.

Arrange on baking sheet.

Sprinkle with remaining Parmesan.

Can be frozen up to 1 month ahead.

Freeze chicken on baking sheet, then place in freezer food- storage bag and seal.

To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.

To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.

 

* not incl. in nutrient facts

Reviews

over 7 years

Excellent, turned out as claimed. Crispy on the outside and very tender juicy meat inside. Much better than store bought frozen or deep fried and dried out restaurant served chicken fingers. I liked the hint of parmesan on the bread coating. Only thing I changed (and recommend) is that I used panko (Japanese) bread crumbs that are becoming common in supermarkets. This makes a no-fail extra crispy coating.

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Comments



 almost 7 years ago

it is a nice recipe

CUCINAINMUSICA
Milano, MI, Italy
 almost 6 years ago

Interessante ricetta!

Ma ho una domanda:
1- quando si usa vinegar?
2- non trovo negli ingredienti garlic?

Grazie per una risposta
Saluti Giulia

1. vinegar should be used with regular milk as a substitute for the buttermilk
2. Yes, garlic makes it tastier.

Home chef

San Leandro, United States
 about 5 years ago


 about 5 years ago

Great recipe. :-) thanks for sharing

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 10322% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 219mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 37g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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