Rating: 3 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

There's no need to feel guilty about feeding your kids chicken fingers several times a week with this low-fat version featuring chicken tenders coated in a mixture of cereal and breadcrumbs and baked in the oven for perfect tenderness and crispiness.

Recipe by Cooking Light July 1999

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine honey and mustard in a small bowl; cover and chill.

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  • Preheat oven to 400°.

  • To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

  • Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400° for 4 minutes on each side or until done. Serve with sauce.

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 www.choosemyplate.gov.

Nutrition Facts

185 calories; calories from fat 18%; fat 3.7g; saturated fat 0.8g; mono fat 1.2g; poly fat 1.2g; protein 21.6g; carbohydrates 16g; fiber 0.3g; cholesterol 49mg; iron 1.3mg; sodium 306mg; calcium 46mg.
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