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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 405.5
  • Total Fat: 17.0 g
  • Cholesterol: 102.0 mg
  • Sodium: 194.9 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 42.0 g

View full nutritional breakdown of Chicken Fingers calories by ingredient
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Chicken Fingers

Submitted by: LADYBLUE932

Introduction

This is a healthier alternative to store or restaurant bought chicken fingers. It can be served as chicken fingers, chopped on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano. This is a healthier alternative to store or restaurant bought chicken fingers. It can be served as chicken fingers, chopped on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano.
Number of Servings: 5

Ingredients

    1/4 cup olive oil for frying
    1 1/2 lbs chicken breast tenders
    1/2 cup whole wheat flour
    1/2 cup egg substitute or 4 egg whites
    Breading:
    1cup plain bread crumbs
    Seasoning: 1 Tbl. thyme, 1 T. rosemary, 1T. parsley, 1T. tarragon, salt and pepper to taste
    (1-2cloves garlic, finely chopped, and
    1/2 cup grated parmesan- if used for chicken parmesan- not included in this nutrition info.)

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Directions

Preheat oven to 350 degrees F. Line a nonstick cookie sheet with foil. Place sheet in oven.
Heat 1/2 inch of oil in a large nonstick skillet over medium to med-high heat. Place flour in shallow dish, place egg whites in a second dish. In a 3rd dish, combine the breading ingredients (add parm here). Coat chicken in flour, then egg, then bread crumbs. Disposable pans make clean up easier.
Fry chicken until deep golden brown on each side, 3 to 4 minutes. If the chicken starts browning too soon, turn down the heat. Transfer to pre-heated cookie sheet and bake for 5 more minutes.
Serve as an entree`, on a salad, or over whole wheat pasta with tomato sauce for chicken parmigiano.
Adapted from the Television Food Network. Copyright 2002.

Number of Servings: 5

Recipe submitted by SparkPeople user LADYBLUE932.






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