These chicken fingers are a hit with both students AND staff!
INGREDIENTS • 1/2 cup wheat germ • 1/2 cup unprocessed bran • 1/4 cup plain dried breadcrumbs • 2 tablespoons ground flax seed • 2 tablespoons grated Parmesan (optional) • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • Coarse salt and ground pepper • 1 tablespoon olive oil • 2 large eggs • 1 1/2 pounds chicken tenders (about 16) • Barbecue sauce, for serving (optional)
DIRECTIONS 1. Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flax seed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
3. Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.
CDS wishes to recognize and acknowledge the land on which the school operates. For thousands of years, these have been the traditional lands of the Mississaugas of the Credit First Nation. We also recognize the traditional territory of the Huron-Wendat, Anishinaabe and the Haudenosaunee peoples who also shared this land. CDS respects the relationship with these lands and recognizes that our connection can be strengthened by our continued relationship with all First Nations, by acknowledging our shared responsibility to respect and care for these lands and waters for future generations.
13415 Dufferin Street King, Ontario L7B 1K5 (905) 833-1220