Oatmeal Crusted Chicken Fingers with Strawberry Ketchup Sauce

Yields4 Servings

DifficultyIntermediateCook Time1 hr

1 ½ cups Chicken, skinless, bonelesstrim all visible fat, cut into thick strips about 4 inches long and 1 1/2 inches wide; alternatively, 8 chicken tenders rinsed, drained and dried

½ tbsp Garlicpressed or paste

½ tsp Black Pepper

½ tsp Salt

¼ cup Yogurtfat free

1 Egg Whitewell beaten

¼ cup Water

½ cup Oatmeal, coarse ground

¼ cup Cornflakes

Cooking Spray

Strawberry Ketchup Sauce

In medium-sized bowl, add yogurt, egg whites, garlic, salt, and pepper to make a paste. If it is too thick, add some water.

Add the chicken and marinate for about 2 hours.

In the meanwhile, grind the oatmeal until course and add the cornflakes.

Once the chicken has been marinated for about 2 hours, coat all sides with the oatmeal/cornflake mixture. Set aside.

In a large, nonstick skillet, over medium-high heat, evenly spray cooking oil for 4 seconds.

Place all the coated chicken in the pan and fry for 7-8 minutes. Spray another 4 seconds of cooking spray on top of the chicken and turn over the fry for another 7-8 minutes or until golden brown.

Remove chicken tenders from heat and serve with strawberry-ketchup sauce on side or drizzle the sauce over chicken fingers.

Enjoy!