Recipe Slimdown: Crunchy Baked Chicken Fingers

Who would’ve thought that an excellent healthy alternative to fried chicken fingers would be a pretzel-based breading?

I was trying to decide what to bread my chicken with, and all we had in the house was pretzels, plain cheerios, some bran flakes, and regular Italian breadcrumbs. So this is what I came up with, and it was delicious!

Healthy Crunchy Baked Chicken Fingers

Makes 2-4 Servings (Using 2 Chicken Breasts)

For the breading:

1/2 C. leftover plain cereal (cheerios, bran flakes, etc.)

1 C. plain salted pretzels

2 Tbsp. Italian seasonings

1 tsp. garlic powder

For the glue that holds the breading on the chicken:

1/3 C. mustard (any kind… I use a mixture of dijon and spicy)

2 Tbsp. honey

1 Egg

Salt and Pepper

Directions:

1. Preheat the oven to 375F. Spray a baking sheet with non-stick spray.

2. In a food processor, chop all the breading ingredients until only small chunks are left.

3. Mix the “glue” ingredients together.

4. Cut the 2 chicken breasts length-wise so that you get about 5 strips per breast. Dip each strip into the “glue” then into the breading, and place on baking sheet. Bake about 15-20 minutes until the pieces start to curl up off the baking sheet.

And yes, these make an excellent delivery device for barbecue sauce! And you are saving over 100 calories by using this method.

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