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Chicken Fingers

Diet.Guru's picture
  Cooking spray 1 Tablespoon
  Low carb soy chip 6 Ounce (Six 1 Ounce Bags)
  Bake mix 1⁄2 Cup (8 tbs) (Atkins Quick Quisine)
  Dried basil 2 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Eggs 2 Large
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Chicken breast fillets/Chicken tenders 2 Pound

1. Heat oven to 425°F. Lightly coat a jelly-roll pan or baking sheet with cooking spray.
2. Put soy chips in a large food storage bag; crush into fine crumbs with a rolling pin. Transfer crumbs to a shallow bowl. Stir in bake mix, basil, oregano, salt, and pepper.
3. Beat egg and garlic in another shallow bowl. Dip chicken pieces into egg mixture, then dip into crumb mixture to coat. Set on pan. Bake until crisp, 8 to 10 minutes; turn and bake until cooked through, 5 to 7 minutes longer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1681 Calories from Fat 533

% Daily Value*

Total Fat 59 g91%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1776.1 mg74%

Total Carbohydrates 48 g16.1%

Dietary Fiber 19.7 g78.8%

Sugars 1.3 g

Protein 248 g496.5%

Vitamin A 35.4% Vitamin C 19.6%

Calcium 41.5% Iron 46.7%

*Based on a 2000 Calorie diet

Chicken Fingers Recipe