Try this Mayas Chicken Fingers with Two Dips recipe, or contribute your own.
Suggest a better description*or plain yogurt. Preheat oven to 400F. Cut the chicken into thin, finger-size strips. In a small bowl, bet the eggs, milk, salt and pepper. Add the chicken strips and let them soak for about 5 minutes. Place the bread crumbs on a plate. Lightly dredge the chicken in the bread crumbs. Place the chicken strips on an ungreased baking sheet and bake for 8 minutes, until golden brown. Remove from the oven and flip over. Bake another 8 minutes, until golden brown on this side as well. (If you have cut them very thin, you may need to cook for only 12 to 14 minutes total.) Serve hot or at room temperature. To make salsa dip: In a small bowl, mix the sour cream or yogurt with the salsa and lime juice if needed. To make barbecue dip: In a small bowl, mix the catsup, honey, cinnamon, nutmeg and Tabasco if needed. Serve cold or at room temperature. NOTES : Why buy chicken nuggets at a fats-food (sic) restaurant when these chicken fingers are better and fun to make? - Reprinted in the Sacramento Bee, 7/2/97 Recipe by: The Parenting Cookbook by Kathy Gunst Posted to MC-Recipe Digest V1 #660 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (840g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 937 | ||
Calories from Fat: 187 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 2010.9mg | 69 % | |
Potassium 2029.3mg | 53 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 39.5g | ||
Protein 143.1g | 204 % | |
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: 937
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