Baked Parmesan Chicken Fingers (Low Fat)
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 servingsPrep
20 minCook
20 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
buttermilk
or milk |
|
| 1E+1 | ml |
vinegar
|
|
| 3.8 | ml |
seasoning
liquid red-pepper |
* |
| 453.6 | g |
chicken breast halves, boneless, skinless
cut in 1/4 inch strips |
|
| Coating | |||
| 177 | ml |
cracker crumbs
no-fat, saltine |
* |
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
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.
