Bloody Chicken Fingers

EDR Bloody Chicken Fingers
2 strips
15 Min

Have a little Halloween fun with a classic recipe for chicken fingers. By dipping the edges in ketchup, not only do you have a spooky presentation, but they're served ready to eat!

What You'll Need

  • 2 cups Panko bread crumbs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 egg whites
  • 1 pound boneless, skinless chicken breast, cut into 12 strips

What to Do

  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a shallow dish combine bread crumbs, onion powder, paprika, salt and pepper. Place the egg whites in another shallow dish.
  3. Dip each chicken strip into the egg whites then into the bread crumb mixture, coating completely. Place on the baking sheet and coat lightly with nonstick cooking spray.
  4. Bake chicken for 15 to 18 minutes, or until no pink remains. Dip edges in ketchup to look "bloody." Serve immediately.


*To make this a gluten-free recipe, use gluten-free crispy coating mix, seasoning with no added starch from a gluten-containing source, and nonstick cooking spray with no flour added. 

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 130
  • Calories from Fat 18
  • Total Fat 2.0g 3 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 19g 37 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 48mg 16 %
  • Sodium 315mg 13 %
  • Total Carbohydrates 8.4g 3 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 0.8g 0 %

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