Baked Chicken Fingers – NO ADDED FAT!

Here’s your tip for the day: If you ever happen to spot a tray of chicken breast tenders in the meat aisle, for a good price, buy them all! A couple of weeks ago, I spotted the elusive trays of chicken tenders at our local Loblaws for less than $4/pack, so I picked up two and put them in the freezer…I really should have bought them all!

This past Saturday, I found myself trying to think of something yummy for lunch while sipping my morning coffee.  I then remembered that I had 2 trays of chicken breast tenderloins in the freezer.  What’s a girl to do with those?  Well make homemade chicken fingers, that’s what!  This recipe is so undeniably simple and was a hit with everyone in our house.  The best part – for those of you trying to eat healthy, there is absolutely NO oil used in this recipe!

Baked Chicken Fingers


What You Need:

  • 2 packs of chicken breast tenderloins (approx. 14-16)
  • 1C panko bread crumbs
  • 1-2 T flour
  • 3 T grated parmesan cheese
  • 1 t garlic powder
  • salt & pepper
  • 1 egg; beaten w/ a splash of milk

What You Do:

– Preheat the oven to 425F and get out a baking sheet

– Mix the bread crumbs, flour, parm, garlic powder + a pinch of salt & pepper in a pie plate


– In a small bowl, beat the egg with a splash of milk

– One tenderloin at a time, dip first in the egg mixture followed by the bread crumb mixture – place on the baking sheet

image   image


– Bake for 15-18 minutes, or until cooked – flipping half way through

– Serve plain or with your favourite dipping sauce

I chose to serve these to myself and Amy with a honey-mustard yogurt sauce. (Chris is all about the hot sauce).  To make this sauce, I put about 1/2C of plain yogurt into a dish and added a few squirts of yellow mustard + a few squirts of honey. Super simple, and super tasty!


3 thoughts on “Baked Chicken Fingers – NO ADDED FAT!

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