1/3 cup Buttermilk -or-
1/3 cup Milk, plus 2 tsn Vinegar
3/4 tsn liquid Red-Pepper seasoning
1 lb boneless, skinless, Chicken -breasts, cut into 1/4" -strips

COATING:

3/4 cup no-fat Saltine Cracker crumbs
1   tsn Paprika
1/2  tsn Salt
2 T grated Parmesan

Stir together buttermilk, garlic and red-pepper seasoning in large
bowl. Add chicken; toss until evenly coated. Refrigerate for 30
minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese
in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. Drain chicken; dip
in coating, tossing to coat. Arrange on baking sheet. Sprinkle with remaining Parmesan. (Can
be frozen up to 1 month ahead. Freeze chicken on baking sheet, then place in freezer
food-storage bag and seal.)

To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer
pink in center. To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no
longer pink in center.
Little Leakers
Parmesan Chicken Fingers