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Kid-Friendly Chicken Fingers
15 min prep time
30 min cook time
5servings
Recipe by
Laura Rondinelli-Hamilton and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran, Food Styling by Skyler Myers
How to Make Kid-Friendly Chicken Fingers
Do you need a healthy dinner for the entire family? These baked chicken fingers are coated in cornmeal, which is considered a whole-grain, and makes a crispy coating. They also taste great served over salad greens.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
15 min prep time
30 min cook time
5servings
2 chicken strips
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray
- In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme.
- In another shallow baking dish, whisk together the egg, egg whites, and hot sauce.
- Dip a chicken breast strip in the egg mixture, and then drench in the cornmeal mixture. Coat well and place on baking sheet. Repeat procedure for the rest of the chicken strips.
- Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over half way through cooking time.
Nutrition facts
5 Servings
-
Serving Size
2 chicken strips
- Amount per serving Calories 200
-
Total Fat
3.5g
- Saturated Fat 1g
- Cholesterol 90mg
- Sodium 75mg
-
Total Carbohydrate
17g
- Dietary Fiber 1g
- Protein 23g
- Potassium 220mg
- Phosphorous 185mg
Ingredients
nonstick cooking spray
1
cornmeal
3/4 cup
garlic powder
1/2 tsp
black pepper
1/4 tsp
dried thyme
1/4 tsp
egg
1
egg white
1
hot sauce
1 dash
boneless, skinless chicken tenderloins (cut into 10 strips)
1 lbs
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