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.
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- Prep time
- 15 min
-
- Cook time
- 30 min
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- Servings
- 5 Servings
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- Serving size
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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
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-
Herb-Crusted Pork Chops
5 min10 min6 -
Directions
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Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray
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In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme.
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In another shallow baking dish, whisk together the egg, egg whites, and hot sauce.
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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.
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Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over half way through cooking time.