Tuesday, March 1, 2011

Baked Sour Cream Chicken Fingers

My daughter loves to eat anything that can be dipped. Sometimes dip is the only way to convince her to eat. So chicken fingers are a big hit at our house. (We're still learning how to dip and bite rather than dip and lick several times before biting, but that's a totally different issue.) I came up with this one night, and everyone in the family enjoyed them. Low fat, super easy, and delicious! The sour cream keeps the chicken extra moist and gives it great flavor. I think your family will enjoy these as well!

Baked Sour Cream Chicken Fingers
-Chicken breasts or tenderloins, cut against the grain into strips or "chicken finger" shape
-3/4 cup sour cream (I always buy reduced fat)
-2-3 Tbs. milk
-salt and pepper
-panko bread crumb, plain or Italian flavored (panko bread crumbs make the chicken fingers extra crispy)

Preheat oven to 375. Season chicken with salt and pepper. Mix sour cream and milk until sour cream is a pourable consistency. Coat chicken in sour cream mixture, shaking off any excess. Then roll in bread crumbs and place on greased cookie sheet. (You can try baking the chicken on a cooling rack placed on a cookie sheet to get the chicken extra crispy. My cooling racks were too big for my cookie sheets.) Bake for 15-20 minutes, until chicken is cooked through. Serve with your favorite dipping sauce.
Coat, bake,
and serve! So easy, so good!

1 comment:

Heather said...

Hannah is OBSESSED with ranch. She will dip anything in it. If she can't find anything to dip, she will dip her fingers in the ranch and lick it off.

These look great, I never thought of mixing sour cream instead of egg for coating the chicken but it sounds like it would be great!