Monday, February 7, 2011

Crispy Chicken Fingers

We enjoyed these crispy tenders so much that I just had to share! They are a healthy alternative to your run-of-the-mill fried chicken. Pecans and flaxseed add extra flavor, fiber, and protein.

1 pound boneless, skinless, chicken breasts (about 2)
1 c. buttermilk
1/2 c. whole-wheat breadcrumbs (I made mine from a Lynden Dutch Bakery whole wheat flax roll)
1/4 c. whole wheat flour
1/4 c. pecans, finely chopped
2 Tbsp. flaxseed (if you use a flaxseed roll just add a bit less)
1 tsp. paprika
1/2 tsp. salt
pinch of freshly ground pepper
olive oil (for frying)

1. Cut chicken into 1/4 thick strips. Combine with buttermilk in shallow dish. Cover and refrigerate for 1 hour (or put in the freezer for 15 minutes). Remove chicken and discard liquid.
2. Combine breadcrumbs, flour, pecans, flaxseed, paprika, salt and pepper in a shallow dish. Dredge each piece of chicken in mixture, pressing firmly to coat.
3. Coat bottom of large skillet in olive oil and heat over medium. Cook chicken about 2 minutes per side until golden brown and cooked though.
Serve with your choice of dipping sauce. I made some honey mustard dip with dijon, olive oil mayo, and honey.

Makes 4 appetizer servings or 2 main dish servings
*all ingredients can be found at the Green Barn except chicken

1 comment:

  1. The chicken was incredibly tender, and the dipping sauce Laura recommends here is simply a great pairing!