Zutaten für Baked Chicken Fingers
- 1 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 cups crushed corn flakes
- 1 cup Italian seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
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Zubereitung von Baked Chicken Fingers
- Preheat oven to 400°F (200°C).
- In a medium glass or plastic bowl, combine 1 lb boneless, skinless chicken breasts cut into 1-inch strips with 1 cup buttermilk.
- Cover and refrigerate for 10-15 minutes.
- In a large ziploc bag, combine 2 cups crushed corn flakes, 1 cup Italian seasoned breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- After chicken is chilled, drain off excess buttermilk and add chicken to the ziploc bag. Seal and shake until chicken is evenly coated.
- Lightly coat a shallow baking pan with 1 tablespoon olive oil.
- Arrange chicken in a single layer in the prepared pan.
- Bake for approximately 4 minutes per side, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve immediately with your favorite dipping sauce, such as honey mustard or light ranch dressing.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
17g
Carbs
3g
