Serve these chicken fingers with honey or plum sauce for dipping. Panko (Japanese bread crumbs) gives them a deliciously crunchy crust.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2010
Ingredients
Method
Between plastic wrap, pound chicken with flat side of meat pounder or rolling pin to 1/2-inch (1 cm) thickness. Cut each lengthwise on diagonal into 4 strips.In shallow dish, whisk together flour, 1 tsp (5 mL) of the chili powder, salt and pepper. In bowl, beat eggs. Place pecans, panko and remaining chili powder in another shallow dish.
One at a time, dip chicken strips into flour, shaking off excess; dip into eggs.Dredge in pecan mixture to lightly coat, pressing to adhere.
Bake on parchment paper–lined baking sheet in 425°F (220°C) oven until golden and no longer pink inside, about 25 minutes.
More chicken finger recipes:
Nutritional facts Per serving: about
- Sodium 186 mg
- Protein 31 g
- Calories 349.0
- Total fat 22 g
- Potassium 464 mg
- Cholesterol 125 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 12.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 3.0
