| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Chicken fingers; breasts or pieces. |
| Buttermilk to cover and refridgerate overnight |
INSTRUCTIONS
in the morning drain buttermilk and coat with crushed crackers, cerel, or croutons. Place on jelly roll pan, bake 350 for 1 hour. Dip in honey mustard sauce or barbaque sauce. Note: I made these sunday and everyone raved. Only I was out of buttermilk and I dipped them in ranch dressing diluted with milk and added a little butter to the crushed crackers. I havent yet had time to do the overnight thing, in fact I rarely even thaw them out. I just bake a little longer. I made up two new dipping sauces that no-one even touched because the chicken was so good alone. Posted to recipelu-digest Volume 01 Number 432 by The Rolands <kkroland@itsnet.com> on Jan 01, 1998
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