Directions:
- Preheat oven to 425 F. Coat baking sheet with nonstick spray.
- Cut chicken into fingers.
- In medium bowl, beat egg, water, salt and pepper. Mix with the chicken fingers. Drain though strainer or colander.
- Mix with breadcrumb mixture, which is made in a plastic bag by shaking together the breadcrumbs, salt and pepper, sage, thyme and cumin.
- Place chicken fingers on baking sheet. Bake 18-20 minutes until no longer pink and juices run clear.
- **Based on Chicken Chili experiment, I assumed 61.6% yield cooked meat from the raw.**
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.37 Kcal (2836 kJ) | ||
| Calories from fat | 162.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18g | 28% | |
|---|---|---|---|
| Cholesterol | 378.11mg | 126% | |
| Sodium | 1688.62mg | 70% | |
| Potassium | 1114.08mg | 24% | |
| Total Carbs | 44.13g | 15% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 83.43g | 167% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 4.7mg | 26% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 100.25 Kcal (420 kJ) | ||
| Calories from fat | 23.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 28% | |
|---|---|---|---|
| Cholesterol | 55.96mg | 126% | |
| Sodium | 249.9mg | 70% | |
| Potassium | 164.87mg | 24% | |
| Total Carbs | 6.53g | 15% | |
| Sugars | 0.71g | 19% | |
| Dietary Fiber | 0.43g | 12% | |
| Protein | 12.35g | 167% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.7mg | 26% | |
| Calcium | 22.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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