Breaded Chicken Fingers

Breaded Chicken Fingers
Patricia Stagich


  • egg white
  • 1 Tablespoon  water
  • 1 1/2 Cup  Corn Flakes, crushed
  • 2 Teaspoons  grated Parmesan
  • 1/4 Teaspoon  Italian seasoning
  • 1/4 Teaspoon  paprika
  •  Dash of  cayenne
  • 1 Pound  boneless chicken breasts

I made these wonderful little tenders with Corn Flakes. I like Corn Flakes better than breadcrumbs because you get more of a crunch and it tastes pretty close to being fried. These would be so perfect for a party, like the Super Bowl.

Click here to see A Healthy Super Bowl Menu, Part 2.


Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a shallow bowl combine the egg white and water. In another shallow bowl, combine the Corn Flakes, cheese, and seasonings, and stir until combined. Cut the chicken breasts horizontally and then cut into strips.

Dredge the chicken in egg whites, then dip into the Corn Flake mixture. Place on the baking sheet. Bake until the chicken is cooked through, about 18 minutes.


Calories per serving:

247 calories

Dietary restrictions:

Low Carb Sugar Conscious, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 45g 69%
  • Carbs 37g 12%
  • Saturated 14g 68%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 18g
  • Polyunsaturated 9g
  • Protein 105g 210%
  • Cholesterol 297mg 99%
  • Sodium 777mg 32%
  • Calcium 173mg 17%
  • Magnesium 140mg 35%
  • Potassium 1,155mg 33%
  • Iron 16mg 89%
  • Zinc 4mg 29%
  • Phosphorus 906mg 129%
  • Vitamin A 358µg 40%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 1mg 57%
  • Riboflavin (B2) 1mg 71%
  • Niacin (B3) 53mg 263%
  • Vitamin B6 3mg 160%
  • Folic Acid (B9) 172µg 43%
  • Vitamin B12 4µg 63%
  • Vitamin D 3µg 1%
  • Vitamin E 2mg 8%
  • Vitamin K 5µg 7%
See detailed nutritional info Have a question about nutritional data? Let us know.
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