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Crunchy Chicken Fingers Recipe

   
 

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     Crunchy Chicken Fingers

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10 Min
Ingredients
½ tsp reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodiu
¼ tsp ground black pepper
1 Tbsp whole-wheat flour
12 oz boneless, skinless, chicken breast, cut into 12 strips
2 Tbsp fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)
3 C cornflake cereal, crushed
For sauce-
 
¼ C ketchup
¼ C 100 percent orange juice
¼ C balsamic vinegar
2 Tbsp honey
2 tsp deli mustard
1 tsp Worcestershire sauce
Instructions
Preheat oven to 400 ºF.
Mix crab seasoning, pepper, and flour in a bowl. Add chicken strips, and toss well to coat evenly. Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF). Meanwhile, prepare the sauce by combining all ingredients and mixing well. Serve three chicken strips with ¼ cup dipping sauce.


Originally Submitted 1/10/2011





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