Combine buttermilk, garlic, hot pepper sauce, salt and pepper in large bowl
Cut each chicken breast into 3 strips. Place chicken in bowl with milk mixture. Cover and refrigerate for 2-4 hours.
Heat oven to 400 degrees. Lightly coat two baking pans with oil and set aside.
In large shallow dish, combine crispbread, mix in butter. Set aside. Remove chicken from buttermilk and roll in crumbs. Place on baking sheets and bake 15 minutes, turn chicken over and bake an additional 10 minutes.
Originally Submitted
10/21/2008
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