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buttermilk Dijon mustard chicken breasts whole wheat bread crumbs bread crumbs Parmesan cheese paprika cayenne pepper black pepper garlic salt Dipping Sauce
Viewed: 31 - Published at: 5 years agoIngredients
- 2 cups Buttermilk
- 1/4 cups Dijon Mustard
- 4 whole Large Thin Sliced Chicken Breasts, Cut Into Strips
- 1 cup Whole Wheat Bread Crumbs
- 1/2 cups Panko Bread Crumbs
- 1/2 cups Parmesan Cheese, Grated
- 2 Tablespoons Smoked Paprika
- 1/2 teaspoons Cayenne Pepper
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Sea Salt
- Barbecue And Mustard Dipping Sauce, To Serve
Method
- In a large bowl place buttermilk and Dijon mustard.
- Combine.
- Add in chicken and let sit in buttermilk for at least 20 minutes the longer the better (3-4 hours if possible).
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and place a cooling rack over foil.
- Set aside.
- In a large shallow bowl combine whole wheat bread crumbs, panko bread crumbs, Parmesan, smoked paprika, cayenne pepper, black pepper, garlic, and salt.
- Stir together.
- Remove chicken from fridge.
- Drain from buttermilk and dip each piece into bread crumb mixture.
- Make sure to coat well on all sides.
- Place chicken fingers on the cooling rack.
- Give a quick spray with olive oil cooking spray.
- Bake 7 minutes then flip and spray other side with cooking spray.
- Bake another 7 minutes.
- Turn oven to broil and broil an additional 3 minutes to get chicken fingers crispy.
- Serve with BBQ and mustard dipping sauce.
- Enjoy!
