When you ask Rebecca what she had for lunch on any given day, her answer is inevitably "Chicken nuggets", even if she hasn't had nuggets in weeks. (Weirdly enough you can also ask her what Buffalo eat and the answer is also chicken nuggets. Don't ask. I have no idea.) She really loves chicken nuggets, particularly those revoltingly processed Tyson pieces (which I confess I find tasty too) that I refuse to buy because I'm stubborn like that. I have a few recipes that I've made for chicken fingers in the past that I've really enjoyed (such as these Buffalo Chicken strips) but when this recipe showed up on my Google reader, I saved it immediately.
They were so good! I was surprised at how crispy they turned out, actually. Rebecca loved them, but more surprising I think Brian and I liked them even more. And apparently it's a Weight Watchers recipe, so they're fairly guilt-free :) Bonus!
I failed to get a photo of these. Given my recent food photo skills, the lack of photo is probably more beneficial to the recipe than a photo would be.
1/2 cup fat free buttermilk or 1/2 cup skim milk mixed with 1 tsp vinegar (I used regular buttermilk)
2-3 drops hot sauce
1 teaspoon smoked paprika
3/4 cup cornflakes crushed
5 TBS flour
salt and pepper
2 lbs chicken parts, skinned (I used boneless chicken breasts cut into strips)
4 tsp canola oil (I used olive oil)
Cut the chicken into strips. Pre-heat oven to 400°. Spray a cooking sheet with cooking oil.
In a small bowl mix together buttermilk and hot sauce.
In a separate bowl mix together flour, crushed cornflakes, salt, pepper and paprika.
Dip the chicken into the buttermilk mixture, then into the flour/cornflake mixture. Place strips onto the cookie sheet, leaving space in between the strips. Once all chicken strips are done and on the sheet, drizzle them with the oil. (I used olive oil spray again, just heavily.)
Bake at 400 for 20 minutes, flip strips and bake for another 15-20 minutes or until chicken is cooked through. (My strips were skinny so we did 12 minutes-ish per side)
Source: About a Bit of Everything