Skinny Baked Chicken Fingers

Prep time: 5-10 minutes

Cook time: 15 minutes

Yield: 16 servings

Serving size: 1/16 of pan


  • 1 cup wheat breadcrumbs
  • 1 cup corn flakes, crushed
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp curry powder
  • 1 tsp Lawry's® seasoned salt
  • 1 Tbsp Dijon mustard
  • 2 Tbsp extra virgin olive oil
  • ½ cup wheat flour
  • 6 oz liquid egg whites
  • 1½ lbs chicken breast tenders, cut into 1-inch thick strips
  • Optional Dipping Sauces*:
  • reduced-sugar BBQ sauce
  • honey mustard
  • light ranch dressing
  • *Optional ingredients are not included in nutritional calculations.


  1. Preheat oven to 375 degrees. Lightly spray a baking sheet with nonstick cooking spray and set aside.
  2. Mix bread crumbs, cereal, salt, pepper and all other spices in a large mixing bowl.
  3. Drizzle olive oil over bread crumb mixture and mix. In another bowl put the 3 eggs and the mustard - mix well.
  4. In a third bowl, add the flour.
  5. Dip each chicken piece into the flour (cover well), then dip into the egg mixture, then into the bread crumb mixture.
  6. Arrange pieces of chicken on cookie sheet and bake for 15 minutes until crisp and brown.
  7. Dip in reduced-sugar BBQ sauce, light ranch dressing or honey mustard.

Nutrition Information

Per Serving (1/16th of dish):

Calories: 346.5

Fat: 10.3g

Carbohydrates: 26g

Fiber: 1.6g

Protein: 34.5g

Sugars: >1g

WWP+: 8 points