Instead of a flour coating, these chicken fingers are dredged in a spicy mixture of pecans and wheat germ. The nuts and wheat germ not only add a toasted, nutty flavor to the chicken, they also create a crust with extra crunch. These chicken fingers are high in fat and calories because of the pecans, but it's the heart-healthy type of fat. The serving size is 4 ounces instead of 6 because, in addition to the chicken, the pecans, wheat germ, and buttermilk all provide protein.
Oxmoor House JANUARY 2005
1. Preheat oven to 400°.
2. Combine first 7 ingredients in a shallow dish. Pour the buttermilk into a second shallow dish. Dip chicken in buttermilk; dredge in pecan mixture.
3. Place chicken on a jelly roll pan coated with cooking spray. Drizzle butter evenly over chicken. Bake at 400° for 20 minutes or until chicken is done. Serve warm.
carbo rating: 7
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