Best Ww 5 Points Crunchy Tex Mex Chicken Fingers Recipes

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CHICKEN FINGERS



Chicken Fingers image

Make and share this Chicken Fingers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breasts or 1 lb chicken fillet
1/2 cup flour
2 eggs, beaten
2 1/2 cups corn flakes, crushed
2 tablespoons margarine
2 tablespoons canola oil

Steps:

  • Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
  • Roll the strips in the cornflakes.
  • Set the strips on wax paper until ready to cook.
  • At this point the strips can be refrigerated for use the next day.
  • In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
  • Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
  • Repeat with the remaining margarine, oil and chicken fingers.
  • *Oven bake method: Preheat oven to 400 F.
  • Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.

Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1

CAJUN-STYLE CHICKEN FINGERS



Cajun-Style Chicken Fingers image

These are so savory, really spicy too! If you don't like them so hot, you can cut down on the pepper in the recipe but that red pepper doesn't hurt that bad! ;)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2-1 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 cup breadcrumbs

Steps:

  • Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
  • Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
  • Allow chicken to marinate in this for at least 20 minutes.
  • Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
  • Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
  • Add more margarine to the skillet if necessary.
  • Drain fingers on paper toweling.
  • Serve hot with Tabasco sauce, if desired.

TEX-MEX CHICKEN FINGERS



Tex-Mex Chicken Fingers image

Make and share this Tex-Mex Chicken Fingers recipe from Food.com.

Provided by divachef09

Categories     One Dish Meal

Time 40m

Yield 19 strips

Number Of Ingredients 7

2 cups breadcrumbs or 2 cups cracker crumbs
1/2 cup flour
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
6 chicken breasts, cut into long strips
2 -4 eggs, slightly beaten

Steps:

  • Preheat oven to 375.
  • Combine first 5 ingredients in a bowl; set aside.
  • Cut chicken into strips if not already done.
  • In another bowl, start with 2 eggs and beat them slightly. Add more eggs as needed.
  • Dip chicken strips in the egg mixture then into the bread crumbs.
  • Place on greased cookie sheet.
  • Bake 20-35 mins or until golden brown.
  • Serve with taco sauce or salsa.

Nutrition Facts : Calories 145.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 51.6, Sodium 370, Carbohydrate 11.1, Fiber 0.8, Sugar 0.8, Protein 12.2

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Make and share this Crispy Chicken Fingers recipe from Food.com.

Provided by macalusobrooks

Categories     High Protein

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups self rising flour
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 egg
1/2 cup buttermilk
vegetable oil (for frying, 2 cups or so)
1 lb boneless skinless chicken breast, cut crosswise into 1-inch strips

Steps:

  • In a medium bowl, mix dry ingredients.
  • In a medium bowl beat egg and buttermilk.
  • Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
  • In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)



Chicken and Andouille Sausage With Peppers (Ww 5 Points) image

My personal rendition of a WW recipe that I love because it packs all the flavors of NOLA while managing to be both fast and light. The level of heat here varies so much based on your brand of Cajun spice and sausage - so taste and adjust accordingly. For those who *do* count points, try finding the lowfat chicken andouille sausage. Half the points of the regular so you can add more to the dish. (Points confirmed on WW Recipe Builder.)

Provided by justcallmetoni

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

cooking spray
1 lb boneless skinless chicken breasts or 1 lb chicken breast tenders, 1 inch pieces
1/4-1/2 teaspoon cajun spices (try Cajun Spice Rub Mix Recipe)
1/4 teaspoon garlic powder
1/4 lb andouille sausage, thinly sliced
1 red pepper, cut into 1/4 inch slices
1 onion, cut into 1/4 inch slices
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon tomato paste or 1 tablespoon ketchup

Steps:

  • Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
  • Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
  • Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
  • Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
  • Serve with hot cooked rice for additional points.

Nutrition Facts : Calories 269.6, Fat 11, SaturatedFat 3.4, Cholesterol 88.8, Sodium 513.4, Carbohydrate 10.5, Fiber 2.5, Sugar 5.9, Protein 31.2

CAJUN CHICKEN FINGERS



Cajun Chicken Fingers image

A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods.

Provided by Boomette

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 lb chicken tenders
6 tablespoons vegetable oil

Steps:

  • In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
  • To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
  • OR.
  • In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

Nutrition Facts : Calories 460.7, Fat 27, SaturatedFat 4.3, Cholesterol 165.6, Sodium 781.4, Carbohydrate 24.6, Fiber 2.8, Sugar 0.4, Protein 29.9

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