Healthful Chicken Fingers

I love chicken fingers! They're one of my favorite things in the whole world. So, I am constantly thinking of ways to update them. This one uses lowfat buttermilk instead of eggs. Buttermilk tenderizes the chicken and is actually (believe it or not) quite a healthy breading alternative. I also use panko breadcrumbs. They absorb less oil and they're super crispy. If you can't find panko, you can use wheat flour. If you're using wheat flour, make sure you season it up really well, so your breading has some flavor. Try and plan ahead so your chicken can marinate effectively.

Healthful Chicken Fingers
Chicken breast strips or chicken tenders
lowfat (1%) buttermilk
panko/japanese breadcrumbs
garlic powder
sea salt
cracked black pepper
paprika
canola oil
ranch dressing, bbq sauce, hot sauce for dipping.

*Place chicken strips in a bowl or baking dish and cover with buttermilk. Cover with plastic wrap, store in the fridge for at least 1 hour*
Heat about 1/2 inch canola oil in a large skillet on medium heat. Oil's ready when a drop of water pops. Preheat the oven to 350 degrees.
Mix spices and crumbs (or flour if that's what you're using) well on a plate. Take a chicken strip, roll in crumbs, dip back in buttermilk, roll back in crumbs. Put into hot oil. Flip chicken after a few minutes in the oil, ensuring you're only flipping the chicken once for best crispy texture. Once chicken is cooked through, blot on paper towels and keep warm on a foil lined cookie sheet in the oven until you're ready to serve.

**Modification - 2-3 slices whole wheat toast, crumbled and baked. Wow, you just made your own healthy breadcrumbs!!