Breaded Chicken Fingers

Breaded Chicken Fingers
Patricia Stagich

Ingredients

  • 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.

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.

Nutrition

Calories per serving:

220 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious

Daily value:

11%

Servings:

4
  • Fat 18g 28%
  • Carbs 37g 12%
  • Saturated 7g 34%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 8g
  • Polyunsaturated 4g
  • Protein 144g 288%
  • Cholesterol 487mg 162%
  • Sodium 1,467mg 61%
  • Calcium 150mg 15%
  • Magnesium 167mg 42%
  • Potassium 2,062mg 59%
  • Iron 15mg 81%
  • Zinc 4mg 30%
  • Phosphorus 1,246mg 178%
  • Vitamin A 295µg 33%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 1mg 62%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 58mg 289%
  • Vitamin B6 5mg 263%
  • Folic Acid (B9) 153µg 38%
  • Vitamin B12 3µg 52%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 5µg 7%
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