What kid doesn’t love chicken fingers? With just a few modifications this portable snack is not only gluten-free but much lower in fat and calories compared to its’ deep-fried cousin.
Ingredients
- 4 (5- to 6-ounce) boneless, skinless chicken breasts
- 1 cup corn chips
- 2 teaspoons freshly cracked black pepper
- ½ cup egg substitute
- Vegetable cooking spray
Instructions
Preheat oven to 425 degrees F. Place a wire rack inside a baking sheet and spray with cooking spray.
Slice each chicken breast into 1/2-inch wide strips.
Combine corn chips and pepper in a shallow dish. Place both chicken and egg substitute in a bowl, tossing to coat.
Dredge chicken, one piece at a time, in breadcrumbs and place on prepared rack. Spray chicken evenly with cooking spray.
Bake 15 to 20 minutes or until chicken is golden brown and registers 165ºF, after which you can serve it immediately.
Nutrition
|
Servings |
6 |
Serving Size |
3 strips |
|
Calories |
138 |
Total Fat |
2.8 g |
|
Sat Fat |
0.6 g |
Cholesterol |
55 mg |
|
Sodium |
114 mg |
Potassium |
288 mg |
|
Carbohydrate |
3 g |
Protein |
24 g |
