Crunchy Chicken Fingers With Coleslaw |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Good for game day and such! Ingredients:
1 large egg |
1 lb chicken tenders, white tendon cut off |
1 cup finely crushed baked potato chips |
3⁄4 tsp paprika |
1⁄4 tsp salt |
coleslaw |
4 cups bagged coleslaw mix |
3⁄4 cup seedless red grapes, halved if large |
3 tbsp each light mayonnaise and plain lowfat yogurt |
1 tsp sugar |
1⁄4 tsp each salt and pepper |
1⁄2 cup reduced-fat ranch dressing |
Directions:
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup). Lightly coat with nonstick spray.
2. Beat egg in a shallow bowl with a fork until frothy. Add tenders and toss to coat. In another bowl, mix crushed chips, paprika and salt. Add tenders, a few at a time, and toss with a fork to coat. Place on prepared baking sheet.
3. Bake 10 minutes or until chicken is cooked through.
4. Meanwhile put Coleslaw ingredients in a bowl; toss to mix and coat.
5. Serve tenders with ranch dressing and the slaw
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