Breaded Chicken Fingers Recipe


Nutrition

Cal/Serving: 248
Daily Value: 12%
Servings: 4

Low-Carb
Sugar-Conscious, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated3g17%
Trans0g0%
Carbs9g3%
Fiber0g2%
Sugars1g0%
Protein26g52%
Cholesterol74mg25%
Sodium199mg8%
Calcium44mg4%
Magnesium32mg8%
Potassium281mg8%
Iron4mg23%
Zinc1mg7%
Vitamin A421IU8%
Vitamin C2mg4%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg24%
Niacin (B3)14mg69%
Vitamin B61mg49%
Folic Acid (B9)56µg14%
Vitamin B121µg24%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K2µg2%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Breaded Chicken Fingers
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.

2.949275
Ratings276

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.

Recipe Details

Click here to see more recipes from Peanut Butter and Peppers.

Servings: 4
Special Designations: Kid-friendly

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