Crispy Oven Chicken Fingers
2 cup buttermilk
2 clove garlic, crushed
1 tablespoon hot-pepper sauce
1 teaspoon kosher salt
1 teaspoon fresh-ground pepper
2 pound boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips
1 package (7-ounce) sesame crispbread, such as WASA
6 tablespoon unsalted butter, melted
Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly coat 2 baking pans with oil and set aside. Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.
Game Night Menu
Garlic & Herb Bread
Roasted Leeks & Carrots
Classic Pineapple Upside-Down CakeÂ
Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake.Â
Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).