WEEKDAYS 1e|12c|p

Faux-Fried Chicken Strips with Side Salad

Lisa Lillien
Servings: 1
1 to 30 min

Bake this chicken up for a healthy alternative to fried.

  • Ingredients
  • step-by-step directions
Faux-Fried Chicken Strips with Side Salad
  • Chicken Strips
  • 1/2 cup Fiber One Original Bran Cereal
  • 1 teaspoon Salt-Free Seasoning Mix
  • 1/4 cup Egg Whites or fat-free liquid egg substitute
  • 6 ounces raw boneless skinless Chicken Breast; cut into 6 strips
  • 1 tablespoon Mustard
Side Salad
  • 1 cup Lettuce
  • 1 cup Cucumber; Mushrooms; or other high-volume veggies
  • 2 teaspoons Vinegar (Balsamic; Red Wine; White Wine; Rice; or Cider)
  • 1 teaspoon Extra-Virgin Olive Oil or Grapeseed Oil
  • Preheat oven to 375°F. Spray a baking sheet with Nonstick Spray.
  • In a small blender or food processor, grind Cereal into crumbs. (Or crush cereal with a meat mallet through a baggie). Transfer to a wide bowl, and mix in Seasoning Mix.
  • Place Egg Whites or substitute in another wide bowl. One at a time, dunk Chicken Strips in Egg, shake to remove excess, and coat with crumbs. Evenly lay on the baking sheet.
  • Bake for 8 minutes. Flip Chicken. Bake until cooked through and crispy, about 6 minutes.
  • Toss salad ingredients in another medium bowl. Serve with Chicken Strips and Mustard for dipping.
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