<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>27464</id>
  <title>Baked Cracker-Crusted Chicken Fingers</title>
  <total_time>25 mins</total_time>
  <active_time>10 mins</active_time>
  <serves>2 to 4 servings</serves>
  <published_at>Wed Aug 05 10:45:00 -0700 2009</published_at>
  <updated_at>Fri Aug 14 16:27:41 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/27464</link>
  <pubDate>Fri, 14 Aug 2009 23:27:41 GMT</pubDate>
  <short_description>A much healthier alternative to nuggets</short_description>
  <long_description>Stone-ground crackers make a crunchy coating for tender chicken strips.</long_description>
  <introduction>
    <![CDATA[<p>Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like <a href="/recipes/27473">honey-mustard</a>, <a href="/recipes/27513">barbecue</a>, or <a href="/recipes/13740">herbed buttermilk</a>, or let cool and pack them in tomorrow&#8217;s school lunch.</p>


	<p><strong>What to buy:</strong> <a href="http://www.amazon.com/gp/product/B000FA15E0?ie=UTF8&#38;tag=c037-20&#38;linkCode=as2&#38;camp=1789&#38;creative=9325&#38;creativeASIN=B000FA15E0">Wheatsworth</a> crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets.</p>


	<p>This recipe was featured as part of our <a href="/galleries/15">Good Food for Kids</a> photo gallery.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.</li>
		<li>Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated. Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.</li>
		<li>Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with desired dipping sauce.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2009/08/cracker_crusted_chicken_fingers_290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>50</id>
    <name>Main</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 1/4 cups finely crushed whole-wheat crackers, such as Wheatsworth</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>301</ingredient_id>
      <description>
        <![CDATA[<p>1/2 teaspoon <strong>kosher salt</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>305</ingredient_id>
      <description>
        <![CDATA[<p>1/4 teaspoon <strong>freshly ground black pepper</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 large eggs</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 pound chicken tenders or boneless, skinless chicken breasts cut into 5-by-1-1/2-inch pieces**</p>]]>
      </description>
    </ingredient>
  </ingredients>
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