Chicken fingers in a crispy breading with Parmesan cheese

Ingredients:

• 700 g chicken fingers (about 18 pcs.)
• 4 tbsp. l. + 0.5 tbsp. olive oil
• 1 cup of sour milk or kefir
• 3 large cloves garlic, minced
• 0.5 tsp salt
• 3 tablespoons balsamic vinegar
• 1 and 1/4 tbsp. freshly grated parmesan
• 3/4 cup Italian breadcrumbs

Preparation:

1. Preheat oven to 260°C.
2. Grease two large, parchment-lined baking sheets with 1 tablespoon of olive oil. Pour the buttermilk into a large bowl. Add the chicken fingers and toss to coat. Let sit for 15-30 minutes.
3. Meanwhile, in a medium bowl, crush the garlic and salt. Stir in the balsamic vinegar, then the remaining 1/2 cup olive oil. Season the dressing with pepper to taste. Pour the vinaigrette into a small bowl.
4. In a pie dish, combine the grated Parmesan with breadcrumbsRemove the chicken fingers from the sour milk and roll them in the breadcrumb mixture, pressing firmly to coat completely. Place the breaded chicken fingers on the prepared baking sheets, spreading them evenly. Drizzle with the remaining 2 tablespoons of olive oil and bake until cooked through and golden brown, about 12 minutes.
5. Transfer the chicken fingers to a platter and serve with the vinaigrette for dipping.