Food & Recipes

Crispy Baked Chicken Fingers

by Kathy Gunst

Crispy Baked Chicken Fingers

Prep time: 15 minutes
Cook time: 16 minutes
Serves: 6 servings

Chicken Fingers
2 whole boneless, skinless chicken breasts (about 1 lb)
2 large eggs, lightly beaten
Salt and freshly ground black pepper
1 tsp dried thyme, oregano, or rosemary, optional
About 1 1/2 cups bread crumbs

Barbecue Dipping Sauce
The sauce can be made up to 24 hours ahead of time.
1/2 cup ketchup
2 Tbs maple syrup or honey
1/2 Tbs soy sauce
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg and/or ginger
Dash hot-pepper sauce, optional

Yogurt Dipping Sauce
Make this sauce no more than an hour or two before serving.
1 small cucumber, peeled
1 cup plain, low-fat yogurt
2 Tbs finely chopped fresh mint
Salt and freshly ground black pepper

Measure ingredients; place bread crumbs in bowl.

Chicken Fingers

1. Preheat the oven to 400 degrees. Cut chicken into thin strips.

2. Beat eggs with salt and pepper and herbs, if desired. Add chicken and let soak 1 minute. Place the bread crumbs in a bowl and lightly dredge the chicken in the crumbs.

3. Place coated strips on an ungreased baking sheet; bake for 16 minutes, turning once, until golden brown. Remove from oven and let cool. Cover and refrigerate overnight; serve at room temperature with dipping sauces.

Barbecue Dipping Sauce

Mix all ingredients in a bowl. Cover and refrigerate until ready to serve.

Yogurt Dipping Sauce

Grate the cucumber into a bowl. Mix in the remaining ingredients. Cover and refrigerate until ready to serve.

Per Serving: (1/6 recipe): 256 calories, 5.8 fat (1.6 saturated), 484 mg sodium, 135 mg cholesterol.