Lightened Up Chicken Fingers

Lightened Up Chicken Strips - Diary of a Formerly Fat GirlEverybody loves chicken fingers, but people rarely make them. It’s a shame, because homemade ones are both better and healthier! I like to serve these with honey mustard and plum sauce for dipping.

Lightened Up Chicken Strips
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  1. 2-3 large chicken breasts
  2. 3 eggs
  3. 1 1/2 cups flour
  4. 3 slices of bread (any kind works, and stale is preferable)
  5. 2 Tbsp black pepper
  6. 1 Tbsp salt
  1. Preheat oven to 400F/205C.
  2. Cut chicken breasts into finger-sized strips.
  3. In a medium-sized bowl, beat eggs and set aside.
  4. Add flour to a large bowl. Break up/crumble bread with your hands, evenly mix into flour.
  5. Add salt and pepper to flour mixture.
  6. Dump strips in egg mixture.
  7. Remove strips a few at a time, allowing excess to drip off, then place in flour mixture; toss until coverage is total.
  8. Take floured strips, a few at a time, and gently dip back in egg mixture; making sure to allow excess egg to drip off without losing flour coating.
  9. Place strips on an aluminum-lined baking sheet and pop them into the oven.
  10. DON’T overcook!! What makes these so good is their tenderness. Bake for 12 minutes, but no more than 15.
Diary of a Formerly Fat Girl
February 1, 2015 DinnerLunchRecipesSnacks