Appetizers ·
Iron Fish honey ·
Iron Fish Honey vinegar ·
Meat and Poultry ·
SELECT Medium olive oil ·
Crunchy Baked Chicken Fingers
Crunchy Baked Chicken Fingers
Appetizers
Ingredients
- 1 1/2 pounds boneless, skinless chicken tenders
- 2 cups low-fat buttermilk
- 2-3 cups panko bread crumbs
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon onion powder
- Fustini's Medium SELECT olive oil
- 1/3 cup Harwood Horseradish mustard
- 1/4 cup Iron Fish honey
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 2 tablespoons chopped fresh chives
Directions
- Add chicken to a bowl or baking dish and pour the buttermilk over top. Be sure all the pieces are submerged in the milk. Refrigerate for at least 2 hours or preferably overnight.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Brush the rack with olive oil.
- In a large bowl, combine bread crumbs, flour, salt, pepper and onion powder. Mix well. Remove each piece of chicken from the dish and dredge through the breadcrumbs. Press lightly so the bread crumbs adhere and cover all the meat. Lay each chicken tender on the wire rack and drizzle with olive oil to moisten the crumbs.
- Bake the chicken for 15 minutes, then gently flip each piece with tongs. Bake for 15 minutes more. Remove chicken from the oven and allow to cool slightly before serving.
- Combine all ingredients and mix through.
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