Parmesan Chicken Fingers
This is a recipe I usually enjoy making when my kids have friends over. It goes great with any ranch dipping sauce. You will notice that there is no extra salt added, and that is because we need none when using parmesan cheese. Parmesan cheese adds a great flavor and has ample sodium added to it.
Ingredients
- 6 boneless, skinless chicken breasts
- 1 egg, beated
- 1 cup buttermilk
- 1½ cup Bisquick
- ½ cup grated parmesan cheese
- Vegetable oil for frying
Instructions
- Cut the chicken into strips.
- In a mixing bowl, mix one egg and one cup of buttermilk together until well combined.
- In a separate bowl, blend one and one-half cup of Bisquick and one-half cup of grated parmesan cheese.
- Pour the wet ingredients into a sealable bag and add the chicken strips. Seal and refrigerate for two hours.
- In a large skillet, heat the oil to three hundred and seventy-five degrees. Toss the chicken strips into the dry ingredients and coat evenly.
- Fry in batches until each side is golden brown.
- Dry on paper towels to absorb any excess oil.
Tried this recipe?Let us know how it was!
