Whole Wheat, Smoked Paprika & Parmesan Chicken Fing

Name: Whole Wheat, Smoked Paprika & Parmesan Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Buttermilk; 1/4 cups Dijon Mustard; 4 whole Large Thin Sliced Chicken Breasts, Cut Into Strips; 1 cup Whole Wheat Bread Crumbs; 1/2 cups Panko Bread Crumbs; 1/2 cups Parmesan Cheese, Grated; 2 Tablespoons Smoked Paprika; 1/2 teaspoons Cayenne Pepper; 1 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1/2 teaspoons Sea Salt; Barbecue And Mustard Dipping Sauce, To Serve

Servings: persons

2 cups Buttermilk
1/4 cups Dijon Mustard
4 whole Large Thin Sliced Chicken Breasts, Cut Into Strips
1 cup Whole Wheat Bread Crumbs
1/2 cups Panko Bread Crumbs
1/2 cups Parmesan Cheese, Grated
2 Tablespoons Smoked Paprika
1/2 teaspoons Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoons Sea Salt
Barbecue And Mustard Dipping Sauce, To Serve

1
In a large bowl place buttermilk and Dijon mustard.
2
Combine.
3
Add in chicken and let sit in buttermilk for at least 20 minutes the longer the better (3-4 hours if possible).
4
Preheat oven to 425 degrees F. Line a large baking sheet with foil and place a cooling rack over foil.
5
Set aside.
6
In a large shallow bowl combine whole wheat bread crumbs, panko bread crumbs, Parmesan, smoked paprika, cayenne pepper, black pepper, garlic, and salt.
7
Stir together.
8
Remove chicken from fridge.
9
Drain from buttermilk and dip each piece into bread crumb mixture.
10
Make sure to coat well on all sides.
11
Place chicken fingers on the cooling rack.
12
Give a quick spray with olive oil cooking spray.
13
Bake 7 minutes then flip and spray other side with cooking spray.
14
Bake another 7 minutes.
15
Turn oven to broil and broil an additional 3 minutes to get chicken fingers crispy.
16
Serve with BBQ and mustard dipping sauce.
17
Enjoy!

1111

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Buttermilk, 1/4 cups Dijon Mustard, 4 whole Large Thin Sliced Chicken Breasts, Cut Into Strips, 1 cup Whole Wheat Bread Crumbs, and more.

Yes, Whole Wheat, Smoked Paprika & Parmesan Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat, Smoked Paprika & Parmesan Chicken Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions