Chicken Fingers are a universal staple on all children’s menus across the United States. Chicken Fingers are most often fried and therefore loaded with calories and fat. A Recipe Rebuild was in order since my toddler enjoys his chicken fingers!
This recipe makes a flavorful, crunchy-coated yet moist chicken finger. It is served here with a skinny honey mustard dip but can also be served with barbeque sauce. It is a super easy weeknight meal that kids can also help out with. Serve along with roasted sweet potatoes or baked sweet potato fries for a fabulous and healthy family friendly meal!
This kid friendly received a "rebuild" to make it much healthier.
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 20 mins
1 Pound Boneless, Skinless Chicken Tenderloins (or boneless, skinless breasts cut into ¾ -inch strips)
1 Egg, Lightly Beaten
1 Egg White, Lightly Beaten
1 Cup Panko Breadcrumbs
1 Cup Whole Wheat Bread Crumbs
2 Tablespoons Finely Grated Parmesan Cheese
1 Tablespoon Parsley, Dried
1/2 Tablespoon Garlic Powder
Salt & Pepper To Taste
Skinny Honey Mustard Sauce:
1 Cup Fat Free Plain Greek Yogurt
1 Tablespoon Dijon Mustard
1 Tablespoon Sharp Mustard
1 Teaspoon Honey
Preheat oven to 400*.
Put egg and egg white in one bowl and lightly beat with a fork.
In another bowl combine Panko, whole-wheat breadcrumbs and remaining seasonings through salt and pepper.
Take each chicken strip and dip into the egg mix and coat well, then press into the breadcrumb mix to coat well and place on a baking sheet covered with parchment paper.
Repeat until all chicken fingers are coated.
Bake for 10 minutes, flip the chicken fingers over and bake for another 10 minutes for total bake time of 20 minutes.
Meanwhile prepare sauce ingredients by whisking all sauce ingredients well. Serve chicken fingers warm alongside Skinny Honey Mustard sauce.