Whole grain crispy chicken strips
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 235.8
- Total Fat: 2.3 g
- Cholesterol: 67.4 mg
- Sodium: 126.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.8 g
- Protein: 29.0 g
View full nutritional breakdown of Whole grain crispy chicken strips calories by ingredient
Number of Servings: 4
Ingredients
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1/3 cup whole wheat flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder (substitute any spices you like, I use Montreal steak spice)
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper.
Place milk in a separate shallow dish.
In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder. (I whizz this in the food processor for a few pulses) You can also add any spices you like here - sometimes we add some Italian seasoning, other times some chili powder if we feel like spicy, etc.
Dip chicken into flour and turn to coat.
Dip flour-coated chicken into milk and then transfer chicken to oat mixture.
Turn to coat chicken (or shake bag) until well covered with oat mixture.
Place chicken on prepared baking sheet and spray the top of chicken with cooking spray.
Bake 15 minutes, until crust is golden brown and chicken is cooked through. (I bake, then turn on the broiler for a few minutes to really brown/crisp them and get the coating crunchy)
Number of Servings: 4
Recipe submitted by SparkPeople user ZORBS13.
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper.
Place milk in a separate shallow dish.
In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder. (I whizz this in the food processor for a few pulses) You can also add any spices you like here - sometimes we add some Italian seasoning, other times some chili powder if we feel like spicy, etc.
Dip chicken into flour and turn to coat.
Dip flour-coated chicken into milk and then transfer chicken to oat mixture.
Turn to coat chicken (or shake bag) until well covered with oat mixture.
Place chicken on prepared baking sheet and spray the top of chicken with cooking spray.
Bake 15 minutes, until crust is golden brown and chicken is cooked through. (I bake, then turn on the broiler for a few minutes to really brown/crisp them and get the coating crunchy)
Number of Servings: 4
Recipe submitted by SparkPeople user ZORBS13.
Member Ratings For This Recipe
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ANDMAYBETOMORRO
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17ROSES
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FIERCE_FABULOUS
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DESERTGIRL96
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COOKINNANCY
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SUNNYD59
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FREE2BME5
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ANNANN10
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TCHERNO
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SNEETCH
Tried this last night and really enjoyed it. I didn't process the oat coating only because I don't own a machine to do so, and they still turned out good. I imagine they're even better if that can be done. I'm picky with whole wheat flour, but it worked really well in this recipe. Thanks for it! - 6/17/10
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KASSYD
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SEWSON58
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SARAHTTU
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MARIAWORK
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KAYYVAUGHN
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GOODSARGENT1226
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NGSHANNA
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HJESS19
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LUVOFFITNESS
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GALSAL59
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MT_MAMA
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CD2049364
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DEBRANEE
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HEALTHYEATER72
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MDICKINSON1
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CD2767071
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ANNELIZABETH918
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DEBMORSE1
