Nothing brings us back to childhood more than gobbling down some crunchy chicken fingers. The problem? The average chicken fingers are usually more fried batter than chicken—not exactly the healthiest dinner. Not to mention the fact that people with gluten sensitivity can’t enjoy the meal.
Enter local registered dietitian Anne Mauney. Her recipe for baked chicken fingers uses cornflakes instead of bread crumbs—making it gluten-free—plus Dijon mustard and a mix of tasty spices including paprika, garlic powder, and chili powder.
Read on for the recipe, which makes three to four servings.
1 package chicken tenders (about 1 to 1½ pounds)
2 eggs, beaten
1 tablespoon Dijon mustard
2 cups cornflakes, finely crushed
¼ teaspoon each of salt, pepper, paprika, garlic powder, and chili powder
1) Preheat oven to 375 degrees.
2) In a bowl, combine beaten eggs and mustard. Mix cornflakes and spices on a separate plate.
3) Dip each chicken finger in the egg-mustard mixture, then coat them in the cornflake mixture. Place them on a sprayed baking sheet.
4) Bake for 12 to 15 minutes.
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