This recipe wins for the longest title! I contemplated adding in the fact that these chicken fingers are oven baked but adding two more words would be a little much, right? I digress. Back to the food. I’ve always wanted to try to make my own chicken fingers at home but for some reason I never did, until now that is. What I love most about doing this blog is that it forces me to try new things and experiment more in my humble kitchen. These chicken fingers are crusted with almonds and panko bread crumbs and are crunchy and satisfying. I soaked them overnight in buttermilk to tenderize them and served them with a quick and spicy honey mustard dipping sauce. This meal is a breeze to put together and can be enjoyed by kids and adults.
Yields: 4 servings
- 1 lb chicken breast cut into thin strips
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