Baked Parmesan Chicken-healthy chicken fingersPosted: January 30, 2012
I can’t believe this is my last week of winter break before spring semester starts! (yes I have yet to start classes.we have a 6 week long winter break called “winter session”.some people take a class at school, some people go abroad like I did to Spain last year, etc)
So I’m going to enjoy my last week of relaxation, and this weekend I’m going with Molly to NYC for a day! I’m SO excited!
So since the weekend’s over, I knew that this morning I would be in the mood for a batch of overnight oats!
Last night I mixed together 1/4 cup plain greek yogurt, 1/4 cup oats, 1/2 cup almond milk, 1 tbsp chia seeds, 4 sliced strawberries, and 1/2 sliced banana. All topped with a sprinkle of pumpkin granola, almond butter, and some unsweetened coconut..NOMtastic
Onto last nights dinner!
The plan was to make “healthier chicken fingers” and while the end result ended up being delicious, I don’t know if one would really compare these to tradition fried chicken fingers
But I started off by marinating the chicken tenders in buttermilk with salt, pepper, garlic powder, onion powder, and cayenne pepper
Stirred all together, and then covered and placed in the fridge for 2 hours (or you can do this overnight)
After 2 hours I preheated the oven to 450 degrees F, and mixed together my dry ingredients: 1 1/2 cups panko bread crumbs, 1/2 cup regular bread crumbs, 1/2 cup parmesan cheese, 1/4 cup flour, salt, pepper, and 1 tbsp paprika
I patted the chicken dry on paper towels, dipped each one in the bread crumb mixture, and then placed the chicken tenders in a baking pan
Since these chicken tenders are small, I baked them for 5 minutes on one side, flipped them over, 5 minutes on the other side, and then turned the oven to Broil for 3 minutes to get the top crispy
To go alongside we had Sweet Potato fries
And roasted red onion and zucchini that I tossed in a little olive oil, salt, pepper, and red pepper flake, and roasted at 375 degrees F for about 40 minutes, stirring occasionally
All together now
Delish! The chicken tenders didn’t get as crispy as I wanted them too, but I think its because I overcrowded my baking pan because both of my cookie sheets were occupied :/..but they still tasted awesome! And I have already thought of a new recipe I’m going to create tonight for dinner using the leftover chicken
GAH its going to be good! I always think of what my next dinner is going to be when I’m eating dinner the night before..please tell me I’m not the only person who does this?
Baked Parmesan Chicken
Based off of this recipe from How Sweet Eats
Total time: 2 and a half hours
- Boneless skinless chicken tenders, 6-8 of them
- Non-fat Buttermilk, apx 2 cups to coat chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp cayenne pepper
- 1 1/2 cup panko bread crumbs
- 1/2 cup regular bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup flour
- 1 tbsp paprika
- In a large bowl place chicken tenders, buttermilk, garlic powder, onion powder, salt, pepper, and cayenne pepper. Stir to combine and cover and place in the fridge for 2 hours or overnight
- Pre-heat the oven to 450 degrees F.
- In another bowl combine both bread crumbs, parmesan cheese, flour, and paprika. Take the chicken out of the fridge, and pat dry with paper towels before coating the chicken in the bread crumb mixture.
- Once the chicken is coated, place on a non-stick baking sheet.
- Bake the chicken for 5 minutes on one side, flip the chicken, and bake for another 5 minutes. Turn the oven to Broil and cook for another 3 minutes.
Note: If you use chicken breasts instead of tenders, they will take longer to cook. Probably around 10 minutes for each side rather than 5.
While these may not compare to traditional deep fried chicken fingers that you crave late night at 3am..what?..they are WAY healthier and are delicious!
My roommate Molly said they were delicious and she was a chicken finger fanatic up until high school
So ya..you should make these