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.
This recipe featured in:
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- Prep time
- 15 min
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- 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
- 1 cup
- 1 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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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.