buttermilk chicken fingers

tender and juicy is the best way to describe these chicken fingers.  from an old recipe published by Martha Stewart, these flavorful chicken fingers are exceptional.  this technique makes certain that the chicken is soft and tender, and not hard or crispy.

served with a flavorful sauce, these chicken fingers will become your family favorite.  i promise.

to make the chicken:  purchase white meat chicken breast tenderloins which are
pre-trimmed and cut in strips.  soak the tenderloins in 3/4 to one cup of fat free buttermilk in the refrigerator for at least one hour prior to cooking. i place the tenderloins in a glass bowl, and then cover them with buttermilk.  it is important to make sure that the buttermilk covers the tenderloins in the bowl.  do not substitute whole milk or any other type of milk.  the buttermilk is the key to this recipe.

allow the chicken to marinate in the milk.  i usually poke the chicken with a fork to make sure the tenderloins are infused with the milk.

when ready to cook, dip the chicken tenders, one at a time, in a plate of about one cup of heart smart Bisquick that has been flavored with salt and black pepper.  i usually allow the excess buttermilk to drain off in the bowl, and then dip the chicken.    once all of the chicken is dipped, begin to brown in an electric skillet on 350 degrees.  i use the smallest amount of canola oil possible to brown the chicken.  i simply brown the chicken during this step, but do not fully cook the chicken.  the browned strips are placed on a baking sheet and baked in the oven for about 15 to 20 minutes.  if worried about the chicken sticking to the pan, spray the pan with canola oil.  also additional seasoning can be added to the chicken after the browning step.

once baked, remove and serve with barbecue sauce, chili sauce, ketchup, horseradish sauce, mustard, or any other favorite dipping sauce. tender, tasty, delicious, and flavorful describe these chicken tenders.