Fatloss-Friendly Fried Chicken Fingers (great for kids too)

“I wish more and more that health were studied half as much as disease is. Why, with all the endowment of research against cancer is no study made of those who are free from cancer?” ~Sarah N. Cleghorn

You’re not eating fried food anymore, but sometimes fried chicken sounds good. Check out this super healthy version of chicken fingers that will make you never crave commercial fried chicken again.

I love the diet and fitness industry because it gives me a chance to help so many people who have no idea how good life can be and how much they really can eat…and still get a lean body and stay well.

Eat fat it’s good for you!

Did you know that one of the biggest misconceptions in the dietary world is that fat is bad for you?

Even today, with a plethora of top experts interpreting the research stating the opposite, many people still buy into that old notion. And they resist healthy eating because it means giving up things like fried chicken.

The truth is that some kinds of fat is essential to good health, while man-made fats take you to ill health.

Naturally, dangerous fat is definitely found in fried food, especially commercially prepared fried foods.

The reason is hydrogenation: It’s not the fat—it’s the extremely high heat that turns MOST fats into a very dangerous form of artery-clogging fat called “transfat”. That is the killer.

So, what if I told you there’s a tasty way to have the WORST fried food of all time—fried chicken—and make it not only healthy for your heart… but also allow you to trim down your belly?

Would you love me? ; )

this recipe below is compliments of one of my favorite nutrition experts, and he is allowing me to share this with you today…

Fried Chicken Fingers

INGREDIENTS

  • 4 cooked chicken breasts (4oz each)
  • 2 egg whites
  • 1 teaspoon coconut oil
  • ½ cup bran buds
  • ½ cup oatmeal
  • 1 teaspoon onion powder
  • Salt and pepper

Calories:  214

DIRECTIONS

  1. Preheat oven to 375°F. Prepare baking sheet by coating with coconut oil, or using unbleached parchment paper.
  2. Cut chicken breasts into 4 equal strips (you should have 16 strips total). Set aside.
  3. Grind oatmeal and bran buds in a food processor (or blender).
  4. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
  5. Add egg whites in a medium bowl. Dip each strip in the egg whites. Then dip each strip (finger) in the coating mixture. Make sure each piece is well coated.
  6. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10 minutes or until golden. Then turn the fingers and bake for an additional 5-6 minutes.

Recipe Makes 4 Servings (16 Fingers)

 

Now, go ahead and share with all of your friends on Facebook. They will love you for it.

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3 comments on “Fatloss-Friendly Fried Chicken Fingers (great for kids too)

  1. This sounds good. I like dark meat so I would substitute in chicken thighs; and I like to coat with certain bread crumb mixtures; and I use a spray of oil. Does that add a lot to the fat calculation?

    BTW, do you have a substitute for cornstarch for making Chinese brown sauce? I’ve been told Arrowroot will replace the high sugar cornstarch and reduce the sugar.

    Additionally, how should we figure the calories and carbs for sauces? Do you count by how much you put into the recipe, e.g. 1/2 cup, or do you count what you think you actually ate, e.g. 2 Tblspn.

    • Kathy Strahan on said:

      Dear Coach Mitch. Great questions. Let’s start first with using dark meat. Experts tell us that dark meat is superior to white meat on many levels. Dark meat has more vitamins, minerals, good healthy fat, and some experts have found that dark meat contains more protein. Coating: It’s cool to use a coating if you use something like gluten free oatmeal ground up like described in this article. Oils: Please use oils that are not processed like a good quality olive oil. Even better, raw coconut oil, grass-fed butter, avacado oil, cold pressed sesame oil. Avoid man made seed or industrial oils experts now tell us are highly inflamatory to the body because the body cannot recognize them and so creates an immune reaction to them. Science now knows chronic inflamation is likely at the root of all diseases. Avoid oils like canola oil, saflower oil, etc. Read lables and if you see these oils, do not buy the item. Salad dressings are amoung the worst since they use crappy oils. Check out this article which discusses canola oil and offers a yummy quick salad dressing with healthy oils. http://leanbodyworks.com/the-salad-dressing-you-should-never-eat-and-an-alternative-super-healthy-recipe/ Arrow root is a fine substitute for corn starch. And, about counting calories from sauces… My atitude is relax about that please. If you are eating real whole natural food as close to nature as you can, then your sauces will be of the same make and model–if you get my drift. Look, when we dump the junk out of our eating plan, and then begin eating whole natural food you simply need to pay atention to how you feel to know if you have enough food at that meal. Make sense? Blessings, and good on you for making these great changes.

  2. Another typicaly great answer!

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