Chicken Fingers
This is one of the faves in our house. Not only is it low in fat and higher in fiber than the traditional version, it tastes so good the family won’t even notice! Note: To make the whole wheat bread crumbs, I keep crumbs and ends from loaves of whole wheat bread in the freezer. Then it is there and ready to use whenever I please. However, they can also be made in a hurry by toasting slices of whole wheat bread, and letting it cool for about an hour until it crumbles easily.
Servings
4
Servings
4
Ingredients
Instructions
  1. In a large bowl, add the beaten egg mixture. In another bowl, add the bread crumbs, flour, and spices.
  2. Dip each chicken strip into the egg mixture, and then coat it in the flour mixture. Be sure to coat the chicken evenly and liberally.
  3. Place strips on a non-stick baking dish and cook at 325 degrees for 20 min. Serve with BBQ sauce or a low-fat dipping sauce. Make your own by combining 2 parts honey with 1 part Dijon mustard.
Recipe Notes

Nutrients Per Serving
Calories (kcal) 226.3
Fat (g) 5.1
Protein (g) 30.2
Carbohydrate (g) 14.1
Sugar (g) 3.8
Fibre (g) 2.2