Take a walk by the aerobics room of your local gym, that’s not determination you see on your fellow cyclists’ faces, it’s cold hard fear. Somehow, amidst the holidays and travels and last minute taxes, we forgot all about summer. The interminable snow didn’t help either. So what do you do when you’re bringing more than just dinner rolls to the table?
Everyone loves chicken fingers: juicy white meat chicken battered and fried until it’s crispy on the outside and moist on the inside. But all that extra grease is doing nothing for your “look”. So I’ve created an alternative. These chicken fingers are baked, not fried, and they have absolutely no oil.
I know: disgusting right? The trick is to marinate them in yogurt, resulting in a tender piece of meat, and roll them in a mixture of ground crackers, toasted almonds, and corn flakes. Seasoned with a hefty dose of cayenne pepper and garlic powder, these chicken fingers are a light and flavorful option for anyone on a diet.
The beauty of this recipe is that it’s very simple. All you need to do is slice two chicken breasts into thin, flat strips, season them with salt and pepper, add two heaping tablespoons of plain yogurt, and marinate them for about thirty minutes. To make the breading, simply buzz about 1/3 of a sleeve of Club Krackers, 1/2 cup of toasted almonds, and two cups of cornflakes. Season with a dash of salt, pepper, 1/2 teaspoon garlic powder, and two teaspoons cayenne pepper. Then spread over a shallow dish and coat each chicken tender before baking in a 425 degree oven for about 13-15 minutes. Serve with a peppercorn ranch sauce for dipping- which is really just ranch sauce flavored with lots of freshly cracked pepper.
2 large boneless skinless chicken breasts (cut into strips)
1 teaspoon salt (plush more for breading)
1/2 teaspoon pepper
2 heaping tablespoons plain lowfat yogurt
1/3 sleeve of Club Crackers (or any salted cracker)
1/2 cup toasted almonds
2 cups corn flakes
1/2 teaspoon garlic powder
2 teaspoons cayenne pepper
Cut chicken into thin, flat strips, then season with 1 teaspoon salt, dash of black pepper, and two tablespoons yogurt. Mix well and let marinate for thirty minutes. Pre-heat oven to 425 degrees. Over a stove, in a dry pan, toast almonds until slightly browned and fragrant, then set aside to cool. Add crackers, almonds, and two cups corn flakes to food processor and pulse until finely ground. Then transfer to large shallow dish. Season with about 1/4-1/2 teaspoon salt, pepper, garlic powder, and cayenne pepper. Mix well. Then remove chicken from marination and begin coating. Place chicken strips on a wire rack sitting atop a baking sheet. (This helps the chicken cook evenly on all sides). Bake chicken tenders for 13-15 minutes at 425 degrees. Serve with ranch sauce for dipping.