From the June 2010 WV Ag Market Bulletin
Servings: 1 to 4Cook Time: 10 minutes
1 pound skinless, boneless chicken breasts cut into bite- size pieces
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan cheese
1 cup bread crumbs
¾ cup buttermilk
1 tablespoon canola or olive oil
Preheat oven to 400°F. Rinse chicken, pat dry with paper towels. Place flour, salt and pepper into zipper type gallon size plastic bag. In separate bag place Parmesan cheese and bread crumbs. Pour buttermilk into shallow bowl.
Add chicken pieces, a few at a time, to flour mixture bag; shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly; allow extra buttermilk to drain off. Place chicken bites in bread crumb and cheese mixture; coat well.
Place prepared chicken bites on baking sheet that has been coated with canola or olive oil. Bake for 5 minutes. Turn chicken bites over; bake an additional 5 minutes or until juices run clear.
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