On Friday, I am leaving for a week and Mr. How Sweet will have the house to himself.

I’m not sure who is more excited.

Since I love taking care of him, I made a few of his favorite meals this weekend.

While he could live alone on grilled steak, chicken and eggs, he doesn’t remember how much he loves certain meals until I make them. Then he asks me to make them over and over and over again.

A few months ago you may remember that he was hooked on these healthier chicken fingers.

I don’t even think I’ve seen a 4-year old love chicken fingers so much. Mr. How Sweet orders them where ever we go. Mexican restaurant? Chicken fingers. Irish pub? Chicken fingers. Steakhouse? Steak with a side of chicken fingers.

Besides “healthy” cookies, “healthy” chicken fingers are one of those items he requests a few times a week.

I asked Mr. How Sweet what flavor of chicken fingers he wanted this weekend, and he suggested ranch.

I’m not really a ranch kind-of-girl, so I also threw in some parmesan.

They were dreamy.

Mr. How Sweet loves the chicken fingers because they taste good.

I love them because they are so versatile and I am flaky get bored easily. The flavor combinations are endless.

Parmesan Ranch Crispy Chicken Fingers

1 1/2 pounds chicken tenders

2 cups lowfat buttermilk

1 packet ranch seasoning mix

2 cups panko bread crumbs

1/4 cup whole wheat flour

1/2 cup parmesan cheese

Combine buttermilk and 1/2 packet of ranch mix in a baking dish. Add chicken tenders to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450.

Combine panko, parmesan, remaining ranch seasoning 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 piece with cooking spray or olive oil.

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

Now I gotta get moving. I have to make a month’s supply of grilled chicken and burgers so Mr. How Sweet doesn’t live on pizza and general tso’s chicken next week.