Crispy chicken fingers in the oven
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 771, total fat 41 G., saturated fats 8 G., proteins 39 G., carbohydrates 62 G., fiber 6 G., cholesterol 103 mg, sodium 1079 mg, sugar 1 G.
Calories 771, total fat 41 G., saturated fats 8 G., proteins 39 G., carbohydrates 62 G., fiber 6 G., cholesterol 103 mg, sodium 1079 mg, sugar 1 G.
These Mexican-style chicken fingers aren't breaded with regular breadcrumbs, but with crushed tortilla chips. Try to find low-salt chips, as the chicken will be coated in mayonnaise first. Bake the chicken fingers in the oven for a crispy exterior, just like deep-fried chicken fingers, but without the oil. Serve with refreshing coleslaw and pickled onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup + 2 tablespoons apple cider vinegar
- 2 tablespoons of sugar
- 1 tbsp chili powder
- 2 medium red onions, sliced into 0.5 cm thick circles.
- 1 tbsp. low-fat mayonnaise or yogurt
- 1/3 cup chopped fresh cilantro
- Half a small head of cabbage, shredded (about 4 cups)
- 2 jalapeño peppers, seeded and chopped
- 1 bag (250g) reduced-salt tortilla chips, crushed
- Cooking spray
- 600 g chicken breast fillet, cut into 2 cm wide strips.
We recommend
Recipes with similar ingredients: chicken nuggets, white cabbage, chili pepper, cilantro, red onion, apple cider vinegar
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 230°C.
- In a shallow microwave-safe bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and chili powderAdd the onion, separating it into rings. Cover with plastic wrap and microwave until crisp-tender, 3-5 minutes. Stir to coat the onion with the liquid, then let cool.
- Meanwhile, in a large bowl, combine 1/3 cup mayonnaise, cilantro, the remaining 2 tablespoons vinegar, and 1 tablespoon sugar. Add the cabbage, jalapeño, 1 teaspoon salt, and pepper to taste. Stir. Refrigerate until ready to serve.
- In a shallow dish, combine the remaining 2/3 cup mayonnaise with 1 tablespoon of the pickled onion liquid. Transfer the crushed chips to another bowl. Spray a baking sheet with cooking spray. Dip the chicken fingers in the mayonnaise mixture, then roll them in the chips; place them on the baking sheet. Spray with cooking spray. Bake until crispy and cooked through, 10-12 minutes. Serve the chicken fingers with cabbage and pickled onions.
Categories:
recipe / Healthy eating / Low fat content / Easy Chicken Recipes / Oven / Microwave oven / Dinner / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / Appetizers / Meat appetizers / Cabbage dishes / Cabbage appetizers / White cabbage dishes / Food Network - recipes / Tex-Mex
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