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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Instead of a flour coating, these chicken fingers are dredged in a spicy mixture of pecans and wheat germ. The nuts and wheat germ not only add a toasted, nutty flavor to the chicken, they also create a crust with extra crunch. These chicken fingers are high in fat and calories because of the pecans, but it's the heart-healthy type of fat. The serving size is 4 ounces instead of 6 because, in addition to the chicken, the pecans, wheat germ, and buttermilk all provide protein. Ingredients:
1 1/2 cups chopped pecans, toasted and coarsely ground |
1/2 cup toasted wheat germ |
1/4 cup sesame seeds |
1 tablespoon creole or cajun seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup low-fat buttermilk |
1 1/2 pounds chicken tenders |
3 tablespoons light butter, melted |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first 7 ingredients in a shallow dish. Pour the buttermilk into a second shallow dish. Dip chicken in buttermilk; dredge in pecan mixture.
3. Place chicken on a jelly roll pan coated with cooking spray. Drizzle butter evenly over chicken. Bake at 400° for 20 minutes or until chicken is done. Serve warm.
4. carbo rating: 7
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