Crunchy Chicken Fingers with Coleslaw((SHARE))

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 Crunchy Chicken Fingers with Coleslaw((SHARE))

Enjoy the taste of fried chicken without all the fat thanks to this oven-baked recipe, which features chicken tenders coated in a crunchy mix of finely crushed baked potato chips, paprika and salt.

• Active Time: 10 minutes
• Total Time: 20 minutes

Recipe Ingredients

• 1 large egg
• 1 lb chicken tenders, white tendon cut off
• 1 cup finely crushed baked potato chips
• 3⁄4 tsp paprika
• 1⁄4 tsp salt
• COLESLAW
• 4 cups bagged coleslaw mix
• 3⁄4 cup seedless red grapes, halved if large
• 3 Tbsp each light mayonnaise and plain lowfat yogurt
• 1 tsp sugar
• 1⁄4 tsp each salt and pepper
• 1⁄2 cup reduced-fat ranch dressing

Recipe Preparation

1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup). Lightly coat with nonstick spray.2. Beat egg in a shallow bowl with a fork until frothy. Add tenders and toss to coat. In another bowl, mix crushed chips, paprika and salt. Add tenders, a few at a time, and toss with a fork to coat. Place on prepared baking sheet.3. Bake 10 minutes or until chicken is cooked through.4. Meanwhile put Coleslaw ingredients in a bowl; toss to mix and coat.5. Serve tenders with ranch dressing and the slaw. Share