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Crunchy Chicken Finger with Dipping Sauce

Crunchy Chicken Fingers With Dipping Sauce

These crunchy chicken tenders are baked and served with a tangy dipping sauce. A family favorite!
Total Time25 mins
Course: Main Course
Servings: 4 (3 pieces)



  • 1/2 teaspoon reduced-sodium crab/seafood seasoning or substitute 1/4 teaspoon paprika and 1/4 teaspoon garlic powder
  • 1/4 teaspoons ground black pepper
  • 1 Tablespoon whole-wheat flour
  • 12 ounces boneless skinless, chicken breast or tenders cut breast into 12 strips
  • 2 Tablespoons fat-frees skim milk
  • 1 large egg white or 2 Tablespoons egg white substitute
  • 3 cups cornflake cereal crushed


  • 1/4 cup ketchup
  • 1/4 cup orange juice
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 2 teaspoons mustard
  • 1 teaspoon Worcestershire sauce


  • Wash hands with soap and water for 20 seconds.
  • Preheat oven to 400ºF.
  • In a bowl, mix crab/seafood seasoning, pepper, and flour; set aside.
  • Combine milk and egg white in a separate bowl, and mix well; set aside.
  • Crush cornflakes in a separate bowl.
  • Cut chicken breasts into 12 strips.
  • Add chicken strips to flour, and toss well to coat evenly.
  • Pour milk mixture over seasoned floured chicken, and toss well.
  • Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet.
  • Discard any leftover cornflake mixture.
  • Wash the counter and utensils that touched the raw eggs and raw chicken. Wash hands with soap and water after handling raw egg and chicken.
  • Bake chicken strips for 12–15 minutes to a minimum internal temperature of 165ºF.
  • Meanwhile, prepare the sauce by combining all ingredients and mixing well.
  • Serve three chicken strips with dipping sauce.

Nutrition label
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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