|Cooking spray||1/2 teaspoon ground cumin|
|1/2 cup buttermilk||1/2 teaspoon dried thyme|
|1 teaspoon whole-grain mustard||1/4 teaspoon salt|
|1/3 cup yellow cornmeal||8 ounces turkey breast, such as tenderloin, cutlets or boneless breast chops, cut into finger-size strips|
|1/4 cup all-purpose flour||Maple-Mustard Sauce|
Set oven rack at lowest position and preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
Whisk buttermilk and mustard in a medium bowl. Combine cornmeal, flour, cumin, thyme and salt in a shallow dish. Dip turkey into the buttermilk mixture then dredge in the cornmeal mixture.
Place the prepared baking sheet in the oven for 5 minutes. Place the turkey fingers on the hot baking sheet and coat on all sides with cooking spray. Bake until the bottoms of the fingers are golden, about 10 minutes. Turn the fingers over and bake until golden brown on the outside and no longer pink in the middle, 8 to 10 minutes more.
While the turkey fingers are baking, prepare Maple-Mustard Sauce. Serve the turkey fingers with the sauce for dipping.
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