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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

280 calories; 11 g total fat; 2 g saturated fat; 87 mg cholesterol; 342 mg sodium. 15 g carbohydrates; 2 g fiber; 5 g sugar; 29 g protein;

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Rating: 5 stars
Very easy so tasty and crunchy. Perfect topping crust and you can add or delete spice. I used smoky paprika in place of plain it turned out well. The mayo sauce is perfect with it. Read More