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.
-
- Prep time
- 15 min
-
- Cook time
- 30 min
-
- Servings
- 5 Servings
-
- Serving size
-
2 chicken strips
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
cornmeal
- 3/4 cup
- 3/4 cup
-
-
garlic powder
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
dried thyme
- 1/4 tsp
- 1/4 tsp
-
-
egg
- 1
- 1
-
-
egg white
- 1
- 1
-
-
hot sauce
- 1 dash
- 1 ml
-
-
boneless, skinless chicken tenderloins (cut into 10 strips)
- 1 lbs
- 454 g
-
Directions
-
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.