Breaded Chicken Fingers

Hi Everyone!

So far this week is going pretty good, and were half way through it!  Yah! Just to give you an update, I had my physical on Friday my results came in today and they said everything is normal.  Normal, me normal?  Huh, that’s new!  

For workouts, I have been doing my kickboxing and strength training at least five times a week.  The weekends I have given myself a break, especially since I have been working on updating my blog.  I am happy to report this month I lost 2lbs.  I am 3lbs. away from my weight I had in November.  Dam, December was hard on me.  I have been eating more natural foods, and I haven’t had to many cookies, still making them, but more healthier.

Today’s recipe is breaded chicken fingers.  I made they wonderful little tenders with corn flakes.  I like cornflakes better than bread crumbs because you get more of a crunch and it tastes pretty close to being fried.

I used 1lbs of chicken breasts, I cut them horizontally and then I cut them into strips.  Dipped in egg whites and then the cornflakes mixture.  Bake for about 20 minutes and there done.  These would be so perfect for a party, like the Super Bowl.

For dips, I used ranch dressing and of course Franks Hot Sauce.  When I think chicken fingers, the first thing that comes to mind is Franks Hot Sauce!  Yum!!!  Check out my dinner plate!  Oh and those are Alexia Sweet Potato Waffle Fries!  I love them!!

Breaded Chicken Fingers

Ingredients:

1 lbs. boneless chicken breasts

1 egg white

1 Tbsp. water

1 1/2 cups cornflakes,crushed

2 tsp. Parmesan cheese

1/4. tsp italian seasoning

1/4 tsp. paprika

1 dash cayenne pepper

cooking spray

Directions:

Preheat oven to 400 degrees

Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside

In a shallow bowl add egg whites and water

In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined

Cut chicken breasts horizontally and then cut into strips.

Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.

Bake for 18 minutes or until chicken is done.

Serving Size: 2.5 pieces each (I got 10 tenders total)

Calories per serving (4 oz):  170,  Fat:  2.4,  Cholesterol:  66,  Sodium:  215,  Potassium:  13,  Carbs:  9.8,  Fiber:  0,  Sugar:  .08,  Protein:  28.5

The calories for one tender is 68, not too Shabby!!!

These fingers were a hit for dinner, they were all gone in a matter of minutes.  There super easy to make too!!  If you have the time, you could soak the chicken overnight or for a few hours in buttermilk with hot sauce added for more of a Kentucky Fried Chicken taste.  I have done that and it’s so good, chicken is super tender, but tonight I didn’t have time.  If you do soak them, you can omit the egg whites and just dip the chicken in the cornflake mixture.

I am having so much fun with making these appetizers, hmm what can I make next?  Well my Friends, time for dinner cleanup, yuk!  Have a great day!!!