Kid-Friendly Chicken Fingers

Kid-Friendly Chicken Fingers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran, Food Styling by Skyler Myers.

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.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    5 Servings
  • Serving size
    2 chicken strips
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    2 chicken strips
  • Amount per serving Calories 200

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 75mg
  • Total Carbohydrate 17g
    • Dietary Fiber 1g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 23g
  • Potassium 220mg
  • Phosphorus 185mg


  • nonstick cooking spray
  • cornmeal
    3/4 cup
  • garlic powder
    1/2 tsp
  • black pepper
    1/4 tsp
  • dried thyme
    1/4 tsp
  • egg
  • egg white
  • hot sauce
    1 dash
  • boneless, skinless chicken tenderloins (cut into 10 strips)
    1 lbs


  1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray

  2. In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme.

  3. In another shallow baking dish, whisk together the egg, egg whites, and hot sauce.

  4. 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.

  5. Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over half way through cooking time.