Breaded Chicken Fingers Recipe

Dec 24, 2012 @ 12:20 PM
Posted by Patricia Stagich, Special Contributor

Nutrition

Cal/Serving: 256
Daily Value: 13%
Servings: 4

Low-Carb, Low-Sodium
Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	12g	18%
Saturated	4g	18%
Trans	0g	0%
Carbs	11g	4%
Fiber	1g	5%
Sugars	4g	0%
Protein	27g	54%
Cholesterol	74mg	25%
Sodium	131mg	5%
Calcium	44mg	4%
Magnesium	51mg	13%
Potassium	418mg	12%
Iron	1mg	7%
Zinc	1mg	8%
Vitamin A	335IU	7%
Vitamin C	4mg	6%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	10%
Niacin (B3)	12mg	61%
Vitamin B6	1mg	33%
Folic Acid (B9)	28µg	7%
Vitamin B12	0µg	7%
Vitamin D	0µg	0%
Vitamin E	0mg	2%
Vitamin K	2µg	2%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	3g	0%

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More Recipes By Patricia Stagich

Patricia Stagich

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.

INGREDIENTS

1 egg white
1 tablespoon water
1 1/2 cups Corn Flakes, crushed
2 teaspoons grated Parmesan
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
Dash of cayenne
1 pound boneless chicken breasts

DIRECTIONS

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.