Give these oven "fried" chicken strips a try, and you may just find the perfect healthy swap for restaurant chicken fingers. Source: Diabetic Living Magazine, Summer 2018
Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray.
Combine egg white and water in a shallow dish. Place flour in a second shallow dish. Combine panko, almond meal, paprika, garlic powder, salt, pepper and cayenne in a third shallow dish. One piece at a time, dip chicken in the flour, then in the egg, then in the crumb mixture to coat. Arrange on the prepared baking sheet.
Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165 degrees F on an instant-read thermometer, 18 to 20 minutes.
Meanwhile, combine mayonnaise, honey, mustard and vinegar in a small bowl. Serve the chicken with the sauce, sprinkled with parsley, if desired.
4 lean protein, 1 fat, 1/2 other carbohydrate, 1 starch