CRISPY BAKED CHICKEN FINGERS WITH RANCH DIP

PediaSure® recipe for baked chicken fingers with ranch dip and salad
  • PediaSure<sup>®</sup> doodle of a clock that represents cooking time45 m
  • PediaSure<sup>®</sup> doodle of a fork and spoon that represents recipe servings8
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Nutritionist’s note: A healthy, yummy, and lower sodium alternative to store-bought chicken fingers.

Stephanie Jamain, RD | Dietitian at Abbott Nutrition

  • 120 mL (½ bottle vanilla PediaSure Complete®)
  • 2 large eggs
  • 4 chicken breasts (900 g/2 lb)
  • 250 mL (1 cup) panko crumbs
  • 125 mL (½ cup) all-purpose flour
  • 250 mL (1 cup) all-purpose flour
  • 2 mL (½ tsp) salt
  • 2 mL (½ tsp) pepper

For the dip:

  • 120 mL (½ bottle vanilla PediaSure Complete®)
  • 125 mL (½ cup) cottage cheese (2% m.f.)
  • 125 mL (½ cup) sour cream (15% m.f.)
  • 2 mL (½ tsp) each dried chives, dried parsley, dried dill, and garlic powder
  • 1 mL (¼ tsp) each onion powder, salt, and ground black pepper
  1. Preheat oven to 230ºC (450ºF).
  2. Pour ½ cup of flour into a small bowl. (To be used in step 6a below.)
  3. In a bowl, whisk together PediaSure Complete® and eggs. (To be used in step 6b below.)
  4. In a separate bowl, combine remaining flour (250 mL), panko, salt, and pepper. (To be used in step 6c below.)
  5. Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.
  6. Bread chicken as follows:
    1. Dip chicken in flour.
    2. Dip into PediaSure Complete®/eggmixture.
    3. Dip in breadcrumb mixture, turning to coat.
  7. Place chicken strips on a baking sheet and bake for 20 minutes or until cooked through and golden brown.
  8. While chicken is cooking, combine all ingredients for the dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat!

WHAT YOU NEED

  • 120 mL (½ bottle vanilla PediaSure Complete®)
  • 2 large eggs
  • 4 chicken breasts (900 g/2 lb)
  • 250 mL (1 cup) panko crumbs
  • 125 mL (½ cup) all-purpose flour
  • 250 mL (1 cup) all-purpose flour
  • 2 mL (½ tsp) salt
  • 2 mL (½ tsp) pepper

For the dip:

  • 120 mL (½ bottle vanilla PediaSure Complete®)
  • 125 mL (½ cup) cottage cheese (2% m.f.)
  • 125 mL (½ cup) sour cream (15% m.f.)
  • 2 mL (½ tsp) each dried chives, dried parsley, dried dill, and garlic powder
  • 1 mL (¼ tsp) each onion powder, salt, and ground black pepper

HOW TO MAKE IT

  1. Preheat oven to 230ºC (450ºF).
  2. Pour ½ cup of flour into a small bowl. (To be used in step 6a below.)
  3. In a bowl, whisk together PediaSure Complete® and eggs. (To be used in step 6b below.)
  4. In a separate bowl, combine remaining flour (250 mL), panko, salt, and pepper. (To be used in step 6c below.)
  5. Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.
  6. Bread chicken as follows:
    1. Dip chicken in flour.
    2. Dip into PediaSure Complete®/eggmixture.
    3. Dip in breadcrumb mixture, turning to coat.
  7. Place chicken strips on a baking sheet and bake for 20 minutes or until cooked through and golden brown.
  8. While chicken is cooking, combine all ingredients for the dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat!
PediaSure<sup>®</sup> doodle that accompanies each helpful recipe tip
  1. Be prepared: make mixtures of your favourite herbs and spices in advance!
  2. Serve leftover dip with veggies.
PediaSure<sup>®</sup> doodle of two kids beside the nutrition facts of recipes

NUTRITION FACTS

Serving size: ½ chicken breast with 3 Tbsp of dip

  • Calories295
  • Fat7 g
  • Sodium372 mg
  • Carbohydrate24 g
  • Dietary fibre1 g
  • Protein32 g
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