Parmesan Chicken Fingers

1/3 cup milk and 2 tsp vinegar
1 large clove garlic, chopped
1 lb boneless chicken breasts, cut into 1/4" strips
3/4 tsp Tabasco

Chicken coating:
3/4 cup crackers (20 saltines)
1/2 tsp salt
1 tsp paprika
2 tsp grated parmesan

1. Stir together milk, vinegar, garlic and Tabasco in large bowl. Add chicken, toss, refrigerate 30 minutes.
2. Prepare coating - combine crackers, paprika, salt and 1 tsp parmesan. Line baking sheet with foil, coat with nonstick cooking spray. Drain chicken, coat. Arrange on baking sheet. Sprinkle with remaining parmesan.
3. Freeze chicken on baking sheet, then place in food storage bags.
4. Bake at 450 degrees for 8-10 minutes or until no longer pink. To bake frozen, place on foil lined baking sheet and bake at 450 degrees for 12 minutes.

I got this recipe from my sister, Luanne, many years ago when she was working at Lock Haven University.