21 Day Shred





Skinny Baked Chicken Fingers

Prep time: 10 minutes

Cook time: 15-20 minutes

Yield: 4 servings

Serving size: 2½ tenders


  • 16 oz boneless, skinless chicken breast strips
  • 2 cups cornflakes, before crushing
  • 1 cup wheat breadcrumbs
  • 2 tsp Lawry’s® Seasoned Salt
  • ½ tsp black pepper
  • 1 egg
  • 2 Tbsp French's® Dijon Mustard
  • Optional Dipping Sauces*:
  • honey mustard
  • reduced-sugar BBQ sauce
  • 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: 2½ tenders

Calories: 265

Calories from fat: 21

Fat: 3g

Saturated Fat: 0g

Cholesterol: 109mg

Sodium: 1034mg

Carbohydrates: 26g

Fiber: 3g

Sugar 2g

Protein: 32g

Calcium: 1%

Iron: 24%

WWP+: 6