ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crunchy Chicken Fingers

Yield 4 servings
Our kid testers gobbled these up and rated them a "10." Since they're not deep-fried, these nuggets are guilt-free.


  • 1 tablespoon olive oil
  • 1 egg
  • 1 tablespoon water
  • 2/3 cup bread crumbs
  • 1 pound thinly sliced boneless, skinless chicken breast, cut into nuggets

Nutrition Information

  • calories (1/4 recipe): 244
  • fat 8 g
  • satfat 2 g
  • sodium 358 mg
  • cholesterol 116 mg

How to Make It

  1. Prep time: 10 minutes
    Cook time: 20 minutes

    Preheat the oven to 375 degrees. Coat a 9 by 13-inch baking dish with olive oil.

    In a bowl, lightly beat the egg with water. Pour bread crumbs into a shallow bowl. Dip chicken pieces into egg and then into bread crumbs. Put coated chicken pieces in the baking pan, then turn them over to coat with oil.

    Put chicken pieces on a baking sheet in a single layer and bake about 20 minutes, turning once, or until cooked through.

    How kids can help: Beat egg with water; measure bread crumbs.

    For grown-ups: Add 3/4 tsp chili pepper to bread crumbs. Serve with salsa and honey-mustard dipping sauce (mix 3/4 cup sour cream with 3 Tbs dijon mustard and 4 tsp honey).