Baked Chicken Fingers

Dietary Challenge: Children


Food FactorsPer Serving


6 2-oz. chicken tenderloins
2 c. coconut, almond or rice milk
3 c. Kashi corn flakes, crushed
Salt, pepper, garlic powder to taste
Olive oil



Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place chicken, milk & cereal each in 3 separate bowls. Take each tenderloin and coat in milk then coat in cereal. Place on baking sheet. When complete, sprinkle with spices and oil over the top.  Bake for 20-25 minutes or until internal temp reaches 165 degrees. 

This food contains corn.  If you are allergic to corn, replace corn flakes with wheat or oat cereal.

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Recipe Yields:

6 chicken fingers

Single Serving Size:

i chicken finger

Each Serving Contains:

110 calories, 3 grams of fat