• Prep Time:
  • Cooking Time:
  • Serves: 10 servings

Oven-Fried Chicken Fingers (Butter Buds)

  • Recipe Submitted by on

Category: Poultry, Appetizers, Low Fat

 Ingredients List

  • 1 1/2 c Corn flakes
  • 1 pk Dry Butter BudsĀ® Mix;
  • -divided use
  • 1 tb Salt-free garlic and herb
  • -seasoning blend
  • 1/8 ts Dry mustard
  • 1/8 ts Salt
  • 1/8 ts Pepper
  • 1/4 c Hot water
  • 1 lg Egg white
  • Non-stick cooking spray
  • 1 lb Skinless boneless chicken
  • -breast; cut into strips, Or
  • -substitute
  • 20 Chicken tenders


BUTTER BUDS: 1 packet Butter Buds Mix contains 8 teaspoons. Two tablespoons
Butter Buds Sprinkles may be substituted. Use is divided equally between
the crumbs and the egg-wash.

One pound of chicken makes about 20 strips.

1. In a food processor combine the cornflakes, half the butter buds and the
garlic-herb seasoning blend. Process until the cornflakes are fine crumbs.
Pour the crumbs into a shallow dish.

2. Combine the remaining butter buds with hot water to dissolve. Whisk in
the egg white with a fork until well blended and pour into another shallow

3. Heat oven to 400F (200C) degrees. Spray a cookie sheet with non-stick
cooking spray. Dip the chicken strips into the egg white mixture, then into
the crumb mixture. Place on the prepared cookie sheet.

4. Bake 12 to 15 minutes, turning once, until golden and cooked through.
Serve with your favorite dipping sauce, such as honey-mustard.

PER 2 piece SERVING: 90 cals, 20% from fat: 2g total fat, 10g protein, 6g
carbs, 1300 mg sodium. Diabetic exchanges: 1/2 starch/bread; 1 lean meat.

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