Oven Fried Chicken Fingers (Butter Buds) Recipe
Servings: 10
Ingredients
- 1Â 1/2 c. corn flakes
- 1 pkt dry Butter Buds Mix divided use
- 1 Tbsp. salt-free garlic and herb seasoning blend
- 1/8 tsp dry mustard
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 c. warm water
- 1 lrg egg white
- Â Â non-stick cooking spray
- 1 lb skinless boneless chicken breast cut into strips
- Â Â Or possibly substitute
- 20 x chicken tenders
Directions
- BUTTER BUDS: 1 packet Butter Buds Mix contains 8 tsp.. Two Tbsp. Butter Buds Sprinkles may be substituted. Use is divided equally between the crumbs and the egg-wash.
- One lb. of chicken makes about 20 strips.
- 1. In a food processor combine the cornflakes, half the butter buds and the garlic-herb seasoning blend. Process till the cornflakes are fine crumbs. Pour the crumbs into a shallow dish.
- 2. Combine the remaining butter buds with warm water to dissolve. Whisk in the egg white with a fork till well blended and pour into another shallow dish.
- 3. Heat oven to 400F (200C) degrees. Spray a cookie sheet with non-stick cooking spray. Dip the chicken strips into the egg white mix, then into the crumb mix. Place on the prepared cookie sheet.
- 4. Bake 12 to 15 min, turning once, till golden brown and cooked through.
- Serve with your favorite dipping sauce, such as honey-mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 58 | |
| Calories from Fat 11 | 19% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 39mg | 13% |
| Sodium 99mg | 4% |
| Potassium 87mg | 2% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.31g | 0% |
| Protein 7.72g | 12% |
