Baked Chicken Fingers

Servings: 21 chicken strips

Ingredients:

• 4 medium sized boneless skinless chicken breasts
• 2 eggs

Marination:

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon red chili powder
• 1/2 lemon juice

Dry batter:

• 4 tablespoons all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoons of black pepper

Second dry batter:

• 2 tablespoons bread crumbs
• 2 tablespoons ground flaxseeds

bread crumbs and ground flax-seeds batter

flour and black pepper batter

Directions:
Cut each chicken breast into 5-6 long pieces. Marinate with the marination ingredients, and place in the fridge for at least an hour.





An hour later, preheat the oven 360 degrees.
Take the chicken out of the fridge, and beat two eggs in a separate bowl. Make the dry batters in separate bowls as well.

Coat each piece with the all-purpose dry batter.






Then dip the chicken into the beat eggs.

And finally, coat the chicken fingers with the breadcrumbs and flax-seed dry batter.

Place each into a non-stick oven tray, greased with oil.














Once all the chicken fingers are coated and placed in the tray, place in the oven for 20 minutes or until the batter looks crisp (as shown in picture).

You can eat with salad, or make a pita sandwich.