Take Back the Kitchen with Alma Schneider

Here’s an easy and delicious chicken recipe that can be baked or fried. Either way,it is a crowd pleaser and a healthier alternative to store bought chicken fingers. Enjoy!
Uncle Art’s Buttermilk Chicken:
P1080460.JPG1 1/2 lbs chicken tenderloins (boneless chicken breasts in chicken finger shapes)
1 1/2 cups breadcrumbs (or crushed cornflakes)
2/3 cup grated Parmesan cheese
3/4 cup flour
1 cup buttermilk
salt and pepper
1/2 cup Extra Virgen Olive Oil if frying or Olive oil spray if baking
Rinse off and dry the chicken with paper towels. Lay the chicken on a plate. Sprinkle with salt and pepper
Set out 3 shallow bowls, each with flour, breadcrumbs (or cornflakes) and cheese.
Dip the chicken in flour, shake off
Dip then in Buttermilk and let drip off
Then dip in breadcrumbs or cornflakes
Place heavy medium sized skillet over medium heat. Add olive oil to coat pan. Fry for aboiut 5 inutes on one side, until golden brown and then flip over and cook for another 5 minutes . Cut into chicken to make sure it is opaque and cooked through.
If Oven Baking:
Bread chicken the same way but spray with olive oil spray and place on a rack over a cookie sheet in a 425 degree oven. Bake for about 10 minutes, flip over and cook another 5 minutes. Cut into it to make sure it is cooked through. Bake longer if still raw but cover with tin foil so the crust doesn’t burn.