Wonton Crusted Chicken Fingers

1 lb chicken breast
1 cup buttermilk
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp paprika
1 tsp turmeric
1/2 tsp curry
1 large egg, beaten
1 cup wontons, crushed

Trim off any excess fat from the chicken breast and slice into equal strips so they will cook evenly.

In a medium bowl, add the chicken and pour in the buttermilk, tossing to ensure the chicken is well coated. Cover with plastic wrap and refrigerate for 1 hour.

Drain the buttermilk and add the flour through curry, mixing well. Place the egg and wontons into their own individual bowls.

Preheat the oven to 475*F and butter a baking sheet. Dip the chicken pieces one at a time into the egg and then into the crushed wontons before placing them on the baking sheet.

Bake for 4 min. Use an oven mitt to remove the pan and flip each piece with tongs. Place back in the oven and bake for 4 min more.

~Yields 8 pieces.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/12/wonton-crusted-chicken-tenders.html

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