Give these oven "fried" chicken strips a try, and you may just find the perfect healthy swap for restaurant chicken fingers.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018

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Recipe Summary

active:
20 mins
total:
40 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray.

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  • 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; protein 29g 58% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 5g; fat 11g 17% DV; saturated fat 2g 10% DV; cholesterol 87mg 29% DV; sodium 342mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2018
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