Sunday, June 28, 2009

Creole Panko Chicken Fingers


Without fail, almost every household plays the same game of "What do you want for dinner?" "I dunno, what do you want?". Often times this goes on and on and on, until both people are seriously annoyed and starving, and then finally settle on something quick and easy like boxed macaroni and cheese (not that there is anything wrong with that...)

When we play this game at my house, my husband always ALWAYS wants this. Even if we just had it the night before. In fact, whenever we have company over, he wants to make this. Or whenever we talk about what to eat for dinner that week, he wants to make this. Actually, my husband practically wrote this post for me. I'm supposed to tell you that this is "irresistible" and that it will "Leave you wanting more!". Interested yet? Next time you play the "What Do You Want For Dinner" game, give Creole Panko Chicken Fingers a try!

Creole Panko Chicken Fingers

  • 1 1/2  cups  panko (Japanese breadcrumbs)
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  salt
  • 3/4  cup  nonfat buttermilk
  • 1 1/2  pounds  chicken breast tenders (about 12 tenders)
  • Cooking spray
  • tablespoons  fat-free mayonnaise
  • 2  tablespoons  Dijon mustard
  • 1/4 cup  chopped fresh parsley
  • 1  tablespoon  salt-free Cajun-Creole seasoning (actually I usually just dump some in until it tastes the way I want it)
  • 1/8  teaspoon  freshly ground black pepper
  • dash  salt

Cut the chicken breasts into tender or nuggets. In a shallow dish, combine the panko, pepper and salt. In another dish, pour the buttermilk. Dip the chicken into the buttermilk, and then coat with the panko. Press the panko firmly onto the chicken. Place the chicken on a wire rack and let it stand for 10 minutes. Do not skimp on the time here, or you will end up with soggy, mushy chicken instead of it being nice and crisp. While the chicken stands, preheat oven to 400 degrees and place a pan in the oven to heat. I find that a pizza pan with holes works really well to let the air flow better. When the oven is preheated, remove the pan from the oven. Place the chicken on the pan and coat the chicken with cooking spray. Bake for 23 minutes or until chicken is lightly browned. 
While the chicken is cooking, mix the creole sauce. Combine the mayo, mustard, Cajun seasoning, pepper, salt, and parsley in a bowl. Store in the fridge until ready to use. When the chicken is done, serve with the creole dipping sauce. 

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