Kale Crusted Chicken Fingers

Kale Crusted Chicken Fingers

2 lbs chicken tenders

¼ tsp table salt or garlic salt

½ tsp garlic powder

Pepper to taste

2 cups of baked kale chips crumbled (see recipe above)

½ cup of panko breadcrumbs

2 egg whites

2 Tbs olive oil



Heat olive oil in a large skillet over medium heat. Combine kale chips and bread crumbs and spread on a piece of aluminum foil. Sprinkle chicken with salt, garlic powder and pepper. Place the egg whites in a shallow bowl. Dip chicken in the egg and then the kale/breadcrumb mixture. Add chicken to heated pan. Cook each side 4-5 minutes turning once until crust browns and chicken reaches an internal temperature of 165 degrees F. Transfer chicken fingers to plate and serve immediately.

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