Crispy Chicken Fingers

I like to make my chicken strips with boneless skinless chicken thighs...I find them far more juicy but this works equally well with chicken breast. You should try dipping them in my Honey Mustard Dip it goes just perfectly with these.

Serves 4.

Preheat oven to 375 degrees.

6               boneless skinless chicken thighs (cut into strips)

1c              buttermilk

2               garlic cloves

1/2tsp      salt and pepper (or to taste)

Toss everything into a bowl and let marinate for 30 minutes to overnight. The buttermilk will keep the chicken tender and moist and allow the flavours to penetrate the meat better.

 Mix the following ingredients in a bowl:

2c              panko bread crumbs

1                small handful of chopped parsley

pinch of salt

Now remove a piece of chicken from the marinade and dip into the bread crumb mixture and place on a cookie sheet lined with parchment paper. Repeat until you've used up all the marinated chicken. Bake for 30 minutes or until the juices run clear and they are golden brown.

Tip- These are fun to serve in a newspaper cone (like you sometimes get fish'n'chips in) I especially like it because I have no dishes to do after dinner. Just a toss into the recycling bin and I'm done!

Another great idea is to pack this for school lunchs or a picnic. Just fold the top of the cone down and fasten with a sticker. The newspaper will keep it warm for a really long time.