Saturday, March 17, 2012

Parmesan Ranch Chicken Fingers

1 1/2 pounds chicken tenders
2 cups lowfat buttermilk
1 packet ranch seasoning mix
1 cup panko bread crumbs
1 cup crushed Cornflakes cereal
1/4 cup whole wheat flour
1/2 cup parmesan cheese

To prepare:
Combine buttermilk and 1/2 packet of ranch mix in a ziploc bag. Add chicken.  Remove air & seal bag.  In a separate ziploc bag, combine panko, Cornflakes, parmesan, remaining ranch seasoning and flour.  Remove air & seal bag. 

To serve:  
Thaw completely. Preheat oven to 450.  Coat marinated chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Spray each piece with cooking spray or olive oil.  Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

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