Chicken Fingers!!

Tonight I made real, crunchy breaded chicken fingers.  They were delicious!  I experimented with deep frying them, using Smart Balance Oil which is a healthy oil.  They turned out fantastic!

The most amazing part of these chicken fingers were the S/C value and fiber content.  For 1/4 of the recipe below, the S/C Value is 0/1 with 4 grams of fiber!!

I served the chicken fingers with S/C value 0/0 hot sauce. 

They were delicious when deep fried, but will be just as good if you oven fry them.  See below for instructions for both.

Whole Grain Chicken Fingers

Serves 4

1 c. of ground Uncle Sam's cereal (I used my coffee grinder to grind the cereal)
1 tsp. season salt
1/4 tsp. garlic powder
2 eggs
2 tsp. water
1/4 c. whole wheat flour (I used whole wheat pastry flour)
 1 lb. chicken breast, cut into thin strips

In a flat shallow dish, combine cereal and seasonings.  Stir until well combined. 

In another shallow dish, combine eggs and water. 

Put the flour on a plate or shallow dish.


To bread the chicken:

Take chicken strips and lightly coat with flour, making sure to coat each side.  Brush off any excess flour.  Next, dip chicken strips in the egg mixture, coating each side.  Finally, roll the chicken in the cereal breading.  Set aside.

To deep fry: 
Heat oil to 250 degrees.  When hot, add the chicken and cook for about 5 minutes, or until cooked through.  Drain on a plate with several paper towels, and serve while hot.

To oven fry:
Preheat oven to 400 degrees.  Place chicken strips on baking sheet which has been sprayed with nonstick spray. Bake about 20-25 minutes or until lightly browned and cooked through.