Crispy Chicken Fingers

I like to make my chicken strips with boneless skinless chicken thighs...I find them far more juicy. Here's the recipe:

6               boneless skinless chicken thighs (cut into strips)

1c              buttermilk

2               garlic cloves

1/2tsp      salt and pepper (or to taste)

Toss everything into a bowl and let marinate for 30 minutes to overnight. The buttermilk will keep the chicken tender and moist and it seems to somehow allow the flavours to penetrate the meat better.

Preheat oven to 375 degrees. Mix the following ingredients in a bowl:

2c              penko bread crumbs

1                small handful of chopped parsley

pinch of salt

Now remove a piece of chicken from the marinade and dip into the bread crumb mixture and place on a cookie sheet lined with parchment paper. Repeat until you've used up all the marinated chicken. Bake for 20 minutes or until golden brown.

* These are fun to serve in a newspaper cone (like you sometimes get fish'n'chips in) I like especially like it because I have no dishes to do after dinner. Just a toss into the recycling bin and I'm done!

*Another great idea is to pack this for a school lunch or picnic. Just fold the top of the cone down and fasten with a sticker. The newspaper will keep it warm for a really long time.