Parmesan chicken fingers

Combine buttermilk, milk, vinegar, and liquid red-pepper seasoning in a shallow bowl to create the marinade. Stir until well blended.

Cut chicken breasts into ¼-inch strips and place them in the marinade, stirring to coat all pieces evenly. Let soak for at least 5 minutes.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Remove chicken strips from the marinade one at a time, allowing excess liquid to drip off before placing on the prepared baking sheet. Arrange in a single layer without overlapping.

Bake chicken strips for 15–20 minutes until golden brown and cooked through, turning halfway through for even browning.

Remove from oven and let cool for 2–3 minutes before serving. Serve warm with desired dipping sauces.