Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 2 (serving size: 3 chicken strips and 2 tablespoons ranch dressing)

The panko breading holds up and stays crisp when these chicken fingers are made ahead.

How to Make It

Step 1

Cut chicken breast into 6 strips. Combine cornstarch, garlic powder, and pepper in a shallow bowl. Combine milk and egg white in another shallow bowl. Place panko in a third shallow bowl. Dredge chicken in cornstarch mixture; dip in milk mixture. Place chicken in panko, turning to coat.

Step 2

Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 3 minutes on each side or until browned and done. Serve with ranch dressing.

Step 3


Step 4

For the teen who needs to break a bad food habit, this box contains healthier options and a big dose of protein to help keep all engines firing through after-school activities.

Step 5

Make Our Recipe: Crispy Pan-Fried Chicken with Ranch Dipping Sauce

Step 6

Then add…

Step 7

1 cup carrot sticks

Step 8

1 cup celery sticks

Step 9

1 cup cucumber sticks

Step 10

2 high-protein chewy granola bars (such as Kellogg's FiberPlus Protein Mixed Nut Chewy Bars)

Step 11

Serves 2

Step 12

Each lunch has 504 calories, 2g fat,(3g sat fat), 7g protein, 5g carbs, 7g fiber, and 742mg sodium.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

lperejma's Review

November 09, 2014

JenniferT75's Review

September 04, 2013
A great alternative to fried chicken. The majority (but not all) of my family liked this recipe.