Parmesan Chicken Fingers

Makes 4 servings.
Bake at 450ºF for 8-10 minutes
Bake Frozen at 450º for 12 minutes.

1/3 cup buttermilk OR: 1/3 cup milk plus 2 teaspoons vinegar.
1 large clove garlic, chopped.
¾ teaspoon liquid red-pepper seasoning.
1 pound boneless, skinned chicken breasts, cut into ¼-inch strips.

Chicken Coating:
¾ cup saltine cracker crumbs (from 20 saltines).
1 teaspoon paprika.
½ teaspoon salt.
2 tablespoons grated Parmesan cheese.

Step 1:
Stir together buttermilk, garlic, and red-pepper seasoning in large bowl. 
Add chicken; toss until evenly coated. Refrigerate for 30 minutes.

Step 2:
Prepare coating. Combine cracker crumbs, paprika, salt, 
and 1 tablespoon Parmesan cheese in pie plate. 
Coat baking sheet with non-stick cooking spray, or grease with vegetable oil. 
Drain chicken; dip in coating; tossing to coat. Arrange on baking sheet. 
Sprinkle with remaining Parmesan cheese. 
(Can be frozen up to one month ahead. Freeze chicken on baking sheet, 
then place in freezer food storage bag and seal.)

Step 3:
To serve: Bake chicken in preheated 450º oven for 8 to 10 minutes or 
until no longer pink in center. 

To bake frozen ; place on foil lined baking sheet. 
Bake in preheated 450º oven for 12 minutes or until no longer pink in center.