Crispy Baked Chicken Fingers

Friday, January 04, 2013

From our skinny table to yours ...

Keeping your news years resolution doesn't mean you have to give up the foods you love! If you just cook a bit smarter, you can have all the foods you love and still stay skinny!

Chicken fingers are one of those go-to meals we loved as kids and still love today. And this recipe is one you can feel good about eating and feeding you family! We call meals like this 'what hubby wants hubby gets' because it's so good you would never think of this as health food ... its a total fake-out and a total win-win :)

These chicken fingers have all the delicious crunch we crave but a fraction of the calories. First, we coat these in an egg white & skim milk base then cover them in a crunchy panko topping. Rather than fry these up, we bake them until almost cooked through and then broil them to give them a delicious crispy finish!

These are perfect to top salads or serve them up with a side of homemade sweet potato fries for the perfect dinner combo. Hope you enjoy this one :)

1 pound of organic chicken tenders
2 eggs (you'll just use the egg whites)
1/4 cup skim milk
1 cup panko
Garlic powder
Onion powder
Salt & pepper
Extra virgin olive oil

Let's get cooking!
1. Beat together two egg whites, skim milk, salt & pepper.
2. Season up the panko with 1/2 tsp garlic powder, 1/2 tsp onion powder, salt & pepper.
3. Coat chicken fingers in egg wash then crunchy panko topping and place on a baking sheet. Drizzle chicken fingers with a touch of olive oil.
4. Preheat oven to 400 and bake chicken fingers for 15 minutes slipping halfway through.
5. Change oven to broil setting and broil each side for 1 minute to get the perfect crunchy coating!

Serves 4 :)

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