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.

4
Servings
235
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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

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.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Cholesterol
134mg
45%
Carbohydrate, by difference
11g
8%
Protein
39g
85%
Vitamin A, RAE
33µg
5%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
47mg
5%
Choline, total
133mg
31%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
53mg
17%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
336mg
48%
Selenium, Se
37µg
67%
Sodium, Na
260mg
17%
Water
140g
5%
Zinc, Zn
2mg
25%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.