Parmesan Chicken Fingers

Parmesan Chicken Fingers 580 Author: Canadian Living Credits: Parmesan Chicken Fingers 580

Baking chicken fingers is not only healthier than frying but also a safer alternative to using hot oil, which may spatter. A chicken tender is the little filet that separates easily from the rest of the breast. Kids can help by coating the chicken fingers and arranging them on the baking sheet. Serve with Marinara Dipping Sauce.

  • Portion size 4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko bread crumbs (Japanese bread crumbs)
  • 1/2 cup grated parmesan cheese
  • 1 lb chicken tenders
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Pour flour into shallow dish. In bowl, beat eggs. In another shallow dish, stir panko with Parmesan.

Sprinkle chicken with salt and pepper. One at a time, dip chicken strips into flour, shaking off excess; dip into eggs. Dredge in panko mixture, pressing to adhere.

Bake on parchment paper–lined baking sheet in 425ºF (220ºC) oven until light golden and no longer pink inside, about 20 minutes.

Nutritional facts Per serving: about

  • Fibre trace
  • Sodium 369 mg
  • Sugars trace
  • Protein 32 g
  • Calories 221.0
  • Total fat 6 g
  • Potassium 362 mg
  • Cholesterol 124 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan Chicken Fingers

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