BAKED CHICKEN FINGERS
Michelle McCusker Wolff from Grand Rapids, Michigan won over finicky eaters in her house with these healthier chicken fingers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
- Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
- Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.
Nutrition Facts : Calories 393 g, Fat 13 g, Fiber 4 g, Protein 51 g
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Rehaan Mahomed
[email protected]These chicken fingers were a hit at my party. Everyone loved them!
Hunter Oxford
[email protected]I love that this recipe is so versatile. I can use different seasonings to create different flavors.
Sayed Morol
[email protected]These chicken fingers were easy to make and tasted great. I will definitely be making them again.
Shahzib Ali
[email protected]I followed the recipe exactly and the chicken fingers turned out perfect. Thank you for sharing!
Miguel Garcia
[email protected]These chicken fingers were a bit too greasy for my taste.
fakhar Ahmad
[email protected]I'm not a big fan of chicken fingers, but I thought these were pretty good.
David Broughton
[email protected]The chicken fingers were a little dry, but the flavor was still good.
Humayou Gujjar
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Jsuuawii Jaiisiaiisis
[email protected]Easy to make and a hit with the whole family!
Kennyria Abron
[email protected]These chicken fingers were absolutely delicious! The breading was crispy and flavorful, and the chicken was juicy and tender. I will definitely be making these again.