If you don’t like to fry in your house but still want those crispy crust chicken fingers, then this recipe is the perfect one for you.

These chicken strips are an excellent entree option and you can serve them with your favorite dipping sauces like ranch, buffalo, honey mustard…

Ingredients:

• 12 chicken strips, large
• 1 egg, whisked
• 1/2 cup of buttermilk
• 1/2 cup of breadcrumbs
• 1/4 cup of rolled oats
• 1 tbsp of mustard
• 1 tsp of garlic powder
• 1 tsp of paprika
• A pinch of salt
• Pepper to taste

Instructions:

1. In a large bowl, add in the buttermilk, mustard, garlic powder, paprika, salt and pepper. Whisk well to combine.
2. Submerge the chicken into the buttermilk mixture and let it marinate for at least 2 hours. If you can leave it marinating in the refrigerator overnight, you’ll get better results!
3. Preheat the oven to 180 degrees C.
4. Prepare two plates, one with the whisked egg and the other with a mixture of breadcrumbs and rolled oats.
5. Take each strip of chicken and dip it into the breadcrumbs mixture.
6. Then, dip it into the whisked egg.
7. Finally into the breadcrumbs again to make a thicker crust.
8. Repeat the same with all the chicken strips.
9. Place the chicken strips into a previously lined baking sheet and bake for 10 minutes.
10. Take them out of the oven and rotate the strips to get them evenly baked.
11. Return the baking sheet to the oven and cook them for another 10 minutes.
12. Serve while warm with your favorite dipping sauces!

Buttermilk substitute:

If you can’t find buttermilk in your country, this is a homemade recipe for it.

• 1/2 cup of milk
• 1 tbsp of white vinegar
• 1 tsp of baking soda

Instructions:

1. Add the white vinegar and baking soda into the 1/2 cup of milk and give it a tiny stir.
2. After about 5 minutes and when you note the mixture starts to get thick, then is ready to be used.