On The Run Chicken Fingers

1. 1

   Rinse chicken and pat dry.

2. 2

   Whisk buttermilk, garlic, celery salt and Tabasco.

3. 3

   Pour mixture over chicken and refrigerate for 30 minutes.

4. 4

   Mix breadcrumbs with paprika and cheese until well blended.

5. 5

   Lift chicken strips, one at a time, out of buttermilk mixture and coat with breadcrumb mixture.

6. 6

   Freeze breaded strips (do not allow them to touch) on a baking sheet until firm, then package in a plastic freezer bag, seal and return to freezer.

7. 7

   To bake, heat oven to 450u00b0 and arrange frozen strips about 1/2-inch apart on a foil lined baking sheet sprayed with nonstick spray. Bake 12 to 15 minutes or until crisp and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.