photo credit: Martha Stewart
The kid in me will always have a thing for fried chicken fingers, but being a Weight Watcher, I needed to find a way to create a healthier version of this popular American recipe, with a LOT less Weight Watchers Points. The end result is my super yummy Oven Baked, Breaded Chicken Finger Recipe with Ranch Dipping Sauce. With just a 4 Points, this dish is way better for you than traditional chicken fingers recipes. And with a toddler at home, I love making healthy meals that he can enjoy too. These baked chicken strips were a HUGE hit! I will definitely be adding them to my list of yummy WW Super Bowl Recipes too!
Chicken Fingers Recipe with Ranch Dipping Sauce
– 8 oz skinless, boneless chicken breast
– 1/2 cup egg whites or egg alternative
– 1 cup original Fiber One Cereal
– 2 tsp salt
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp paprika
– 1/2 tsp black pepper
– 4 tbsp of my Low Calorie Ranch Dressing Recipe for dipping
Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. Set aside.
In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency. Pour mixture into a shallow bowl or onto a small plate. Set aside. In a small bowl, mix egg whites (or egg alternative). Now take each chicken strip, and coat with egg mixture. Shake off all excess egg from the meat. Next coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet.
Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with 2 tbsp of my Low Calorie Ranch Dressing.
Entire Recipe makes 2 servings
Serving size is 1/2 of the chicken fingers and 2 tbsp of my Ranch Dressing for dipping
Each serving = 4 Points