Parmesan Chicken Fingers

Parmesan Chicken Fingers



1 ¼ cups buttermilk, divided
¾ tsp hot pepper sauce
1 pound chicken tenderloins
5 tbsp grated Parmesan cheese, divided
¼ cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
½ tsp onion powder
¼ tsp garlic powder
¾ cup seasoned bread crumbs


1. In a large resealable plastic bag, combine ½ cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

2. For the dipping sauce, in a small bowl, combine 2 tbsp cheese, mayo, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.

3. In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.

4. Place chicken in a greased 15x10x1 inch baking pan. Bake at 450* for 15 minutes or until no longer pink. Serve with dipping sauce.

Makes 4 servings


These are really good.  I didn't make the dipping sauce though, my husband opted for ranch, so I don't know how the sauce comes out.  If any of you actually read this and make this and make the sauce, post a comment so those of us with picky husband's can live vicariously through you.  I was a little surprised at the vinegar flavor that you get from the hot pepper sauce.  I used Tabasco, which I think tastes like spicy vinegar.  So if you aren't cracked up about Tabasco, then let the chicken marinate for less time, or use something different.  They were good, in spite of the tabasco.