Parmesan Chicken Fingers

1. 1

   In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

2. 2

   For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.

3. 3

   In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.

4. 4

   Place chicken in a greased 15x10x1-in. baking pan. Bake at 450u00b0 for 15 minutes or until no longer pink. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.