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Homemade Take-Out Chicken Fingers
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  • total
  • prep
436 calories/serving

Provided By:
Woman's Day

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    • This version of a children's favorite is baked, not fried. As an added neat-to-eat treat, pack each serving with a small jar of the sweet dipping sauce.

    Ingredients

    Serves:

      • 3/4 cup plain dried bread crumbs
      • 1 1/4 teaspoons salt
      • 1/2 teaspoon pepper
      • 1/2 teaspoon dried thyme
      • 1 large egg
      • 5 ounces each), tenderloins removed (see Note); each breast half cut in 4 long strips
      • Dipping Sauce:
      • 3/4 cup apricot preserves mixed with 1/3 cup reduced-fat sour cream

    Directions

    Heat oven to 450°F. Lightly coat a cookie sheet with nonstick cooking spray.

    In a large plastic food bag mix bread crumbs, salt, pepper and thyme. Beat egg with a fork in a medium bowl. Add chicken and stir to coat. Remove 3 strips at a time, let excess egg drip off, then place in bag with crumb mixture. Close top and shake until chicken is well coated. Arrange on prepared cookie sheet. Repeat with remaining chicken.

    Bake 10 minutes, turning once, until lightly golden and meat is opaque throughout. Remove with tongs to a rack and let cool.

    Spoon Dipping Sauce into small jars or containers with tight-fitting lids. Pack chicken fingers in plastic containers. Refrigerate until ready to go, then pack in a cooler.

    NOTE Tenderloins are the long strip of meat attached to the main part of each breast half.

     

    Nutrition Facts

    Per Single Serving / Serves 20 Total
    Calories 436Calories from fat 63
    Total Fat 7gm11%Saturated Fat 0gm0%
    Cholesterol 142mg47%Sodium 999mg42%
    Total Carbohydrate 55gm18%Fiber 0gm0%
    Protein39gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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