Crispy Chicken Fingers Recipe, We’ve cut the fat from these irresistibly crispy chicken fingers by baking them in the oven instead of deep frying.
Recipe courtesy of kraftfoods
Nutritional Infomation
Per Serving
Calories: 290, Total fat : 13 g, Saturated fat: 2.5 g, Cholesterol: 75 mg ,Sodium: 790 mg, Carbohydrate: 16 g, Dietary fiber: 1 g, Sugars: 2 g, Protein: 27 g, Vitamin A: 4 %DV, Vitamin C: 0 %DV, Calcium: 4 %DV, Iron: 15 %DV
Ingredients
- 6 tablespoons KRAFT Light Mayo Reduced Fat Mayonnaise, divided
- 2 tablespoons milk
- 1/4 teaspoon ground red pepper (cayenne)
- 4 small boneless skinless chicken breast halves (1 pound), each cut lengthwise into 3 strips
- 1 package SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 2 tablespoons KRAFT Ranch Dressing
- 2 teaspoons chopped green onions
Preparation
- 1 HEAT oven to 400ºF.
- 2 Mix 1/4 cup mayo, the milk and pepper. Marinate chicken in mayo mixture in resealable plastic bag in refrigerator 30 minutes.
- 3 POUR coating mix onto plate. Dip chicken, one strip at a time, in coating mix, turning to evenly coat; discard marinade.
- 4 Place in single layer on baking sheet.
- 5 BAKE 20 minutes or until chicken is cooked through.
- 6 Meanwhile, mix remaining mayo, dressing and onions. Serve as a dipping sauce for the chicken.
- 7 Barbecue Dipping Sauce: Omit ranch dressing and onions. Reduce mayo to 1/4 cup. Mix 1/4 cup KRAFT Original Barbecue Sauce and 1/4 teaspoon grated orange peel. Use as a dipping sauce for the chicken instead of the mayo mixture.
- 8 Creamy Salsa Dipping Sauce: Omit ranch dressing and onions. Mix remaining 2 tablespoons KRAFT Light Mayo Reduced Fat Mayonnaise, 2 tablespoons TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and 2 teaspoons chopped cilantro. Use as a dipping sauce for the chicken instead.
- 9 How to Double: Prepare as directed, doubling all ingredients. For best results, be sure to use a baking pan large enough to arrange chicken strips in single layer in pan.
