Breaded Chicken Fingers

Breaded Chicken Fingers
Staff Writer
Breaded Chicken Fingers

Patricia Stagich

Breaded Chicken Fingers

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, Pork Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 11g 17%
  • Carbs 9g 3%
  • Saturated 3g 17%
  • Fiber 0g 2%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 26g 52%
  • Cholesterol 74mg 25%
  • Sodium 194mg 8%
  • Calcium 43mg 4%
  • Magnesium 35mg 9%
  • Potassium 289mg 8%
  • Iron 4mg 22%
  • Zinc 1mg 7%
  • Phosphorus 226mg 32%
  • Vitamin A 90µg 10%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 13mg 66%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 43µg 11%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 2%
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