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Sausage Ravioli

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Martine Sicard
Crispy Oven Chicken Fingers
We've reduced the fat from these irresistibly crispy chicken fingers
by baking them in the oven instead of deep-frying.


Serve: 4
Total time: 2.5 Hours

Ingredients

  • 2 cup(s) buttermilk
  • 2 clove(s) garlic, crushed
  • 1 tablespoon(s) hot-pepper sauce
  • 1 teaspoon(s) kosher salt
  • 1 teaspoon(s) fresh-ground pepper
  • 2 pound(s) boneless, skinless chicken
    breasts cut into 3- by 1/2-inch strips
  • 1 package(s) (7-ounce) sesame crisp bread
  • 6 tablespoon(s) unsalted butter, melted


Directions
1. Combine the buttermilk, garlic, hot-pepper sauce, salt, and
pepper in a large bowl. Add the chicken, cover, and refrigerate for 2
hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly
coat 2 baking pans with oil and set aside.

2. Crush the crisp bread into coarse crumbs and place the crumbs
in a large, shallow baking dish, toss in the melted butter, and set
aside. Remove the chicken from the marinade and coat with the
crumbs. Place on the prepared pans and bake, turning once, until
golden and crisp  
SHOP

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Crispy Oven Chicken Fingers