Tex-Mex Chicken Fingers (Serves: 3)
- Cooking spray
- 1/3 cup low-fat buttermilk
- 1 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/2 cup yellow cornmeal
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon cayenne
- 1 pound boneless, skinless chicken breasts or tenders, all visible fat discarded, cut into strips if breasts
- Preheat the oven to 400°F. Lightly spray an 11 × 7 × 2-inch baking dish with cooking spray.
- In a shallow dish, whisk together the buttermilk, lime zest, and lime juice. In a separate shallow dish, stir together the cornmeal, cilantro, chili powder, cumin, oregano, and cayenne. Set the dishes and baking dish in a row, assembly-line fashion. Dip the chicken in the buttermilk mixture, then in the cornmeal mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
- Bake for 20–25 minutes, or until the chicken is no longer pink in the center and the top coating is slightly crisp.
TIP: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.