Chicken Fingers


  • 16 saltine crackers, finely crushed
  • 1/4 cup pecans, toasted and ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 4 (6-ounce) skinned and boned chicken breast halves
  • 1 egg white
  • Vegetable cooking spray
  • Honey-Horseradish Dip

Stir together first 5 ingredients.

Cut each breast half into 4 strips.

Whisk egg white until frothy; dip chicken strips into egg white, and dredge in saltine mixture.

Place a rack coated with cooking spray in a broiler pan.

Coat chicken strips on each side with cooking spray; arrange on pan.

Bake at 425° for 18 to 20 minutes or until golden brown.

Serve with Honey-Horseradish Dip.

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