Crispy BBQ Chicken Fingers.

I’ve said it before, but Mr. How Sweet could eat the exact same thing everyday for the rest of his life.

This was the case before I entered his life and led him into the light.

I still have visions of plain ground turkey and stinky egg whites dancing in my head.

I love getting feedback from my recipes.

Whenever I make something new, I grill Mr. How Sweet for about 10 minutes.

I won’t lie – it drives me crazy that he is a man of few words. Except when I want to talk about myself. Which is all the time.

The honey ginger chicken nuggets and buffalo chicken fingers have been such a hit in our house, that I couldn’t wait to try a new combination.

Many evenings, conversations in our house go as follows:

Mr. How Sweet takes a bite, and before he has chewed 4 times I am asking, ‘is it good?’

Uh huh,’ he says with a mouthful of food, eyes glued to the TV.

Uh huh? Well is it really good? Do you love it?’

Yes, it’s really good,‘ still staring at some terrible show on horse racing.

‘Is it better than the last time I made it? It is hot enough? Crispy enough?’

‘I don’t remember what I ate for lunch, let alone the last time you made this. It’s good.’

‘But, it’s just good? Not great? Is it better than ground turkey?’

‘It’s very good! But. . .I really love ground turkey.’

‘Well. . .is it one of the best meals I’ve ever made?’

‘It’s pretty good. But I really liked that crispy, sweet and sour chicken you made.’

‘Wait. I made sweet and sour chicken that wasn’t crispy AND I made crispy ginger chicken. Which one do you mean?’


This is about the time that Mr. How Sweet picks up his plate and moves to a different location.

I have no idea why he would do that.

Truth be told, the safest place for him is in the coat closet. I’m afraid that there are monsters in there.

Crispy BBQ Chicken Fingers

1-2 lbs boneless, skinless chicken tenders

2 cups lowfat buttermilk

1/4 cup bbq sauce

2 cups panko bread crumbs

1/4 cup whole wheat flour

2 tablespoons McCormick’s BBQ Seasoning

1 teaspoon sea salt

1 teaspoon garlic powder

Combine buttermilk and BBQ sauce in a baking dish. Add chicken to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450.

Combine panko, BBQ seasoning, garlic powder, salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.

Bake for 10-12 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

When finished, brush with BBQ sauce.

These chicken fingers definitely rank up there with the honey ginger chicken.

But don’t ask Mr. How Sweet.

He will just tell you that they are. . .good.