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Healthy, Low-Calorie Chicken Fingers


Dreading the treadmill time you'll have to clock to burn off these babies? No worries. Our chicken fingers taste just like the real thing — but with about a tenth of the fat. Pair 'em with one of our diet-friendly dipping sauces!

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Rate this recipe 4.5/5 (18 Votes)


  • 12 ounces chicken-breast halves, skinless boneless
  • 1 egg, slightly beaten
  • 1 tablespoon honey
  • 1 teaspoon prepared mustard
  • 2 cups cornflakes, finely crushed
  • Dash black pepper


Servings 4
Adapted from


Step 1

Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.

Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an un-greased baking sheet.

Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

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