Crispy Oven Baked Chicken Fingers

Super good oven baked chicken fingers from Country Living magazine - January, 2006.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 36 pieces

Ingredients

• 2  cups buttermilk
• 2  cloves crushed garlic
• 1  tablespoon  hot sauce
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground pepper
• 2  lbs boneless skinless chicken breasts, cut into 3 - by 1/4 inch strips
• 1 (7 ounce) package  sesame  crispbread, such as WASA
• 6  tablespoons unsalted butter, melted

Directions

1. Combine buttermilk, garlic, hot 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. Coat 2 baking pans with oil and set aside. Crush crispbread into coarse crumbs and place the crumbs in a shallow baking dish, toss in the melted butter. Remove the chicken from the marinade and coat with the crumbs. Place on prepared pans and bake, until golden and crisp - about 25 minutes.