Healthy Low Calorie Chicken Fingers Recipe 465 Food

HEALTHIER OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat your oven to 435 degrees Fahrenheit and set aside a sheet pan.
• In a large bowl or plastic Ziploc bag, add the flour, breadcrumbs, paprika, seasoning salt, pepper, garlic powder, chili powder, and cayenne pepper. Toss or stir well to combine.
• Add the chicken strips to the flour mixture and toss very well to coat.
• Add the butter to the sheet pan and place it in the oven to preheat until the pan is hot and the butter is melted.
• Distribute the butter over the pan using a spoon or pastry brush, and place the coated chicken strips in the butter on the sheet pan.
• Spray the tops of the chicken strips with the vegetable oil cooking spray just before placing the pan in the oven.
• Turn the chicken strips after 10 minutes in the oven. Spray with a small amount of additional vegetable oil cooking spray when you turn them, if needed.
• Bake for another 5-10 minutes, or until both sides are crispy and the chicken tenders are cooked through.
• Serve immediately with your favourite side dishes!

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

HEALTHY, LOW-CALORIE CHICKEN FINGERS RECIPE - (4.6/5)

Steps:

• Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an un-greased baking sheet. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

LOW-FAT YOGURT CHICKEN FINGERS

Steps:

• Preheat the oven to 400 F and spray a baking pan with non-stick spray.
• Cut the chicken breast into strips.
• Coat each strip in the yogurt, then coat with breadcrumbs.
• Cook for about seven minutes, then flip and cook seven more.
• Serve with your favourite dipping sauce (Marinara, Ranch dressing, ketchup, mustard, honey -- etc!).