Try this Buttermilk-Pecan Chicken Fingers recipe, or contribute your own.
Suggest a better descriptionCut each chicken breast half into 4 strips. Combine flour and next 5 ingredients; set aside. Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and dredge in flour mixture. Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to coat. Bake at 375 for 30 minutes; drain. Garnish, if desired. Yield 24 appetizer servings. Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 24 | ||
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Calories: 295 | ||
Calories from Fat: 130 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 117.7mg | 36 % | |
Sodium 129.7mg | 4 % | |
Potassium 417.5mg | 11 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.1g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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