Shreddies Chicken Fingers

Name: Shreddies Chicken Fingers
Prep time: 15
Total time: 35
Yield: 4
Ingredients: 2 cups (500 mL) Post Shreddies, crushed into medium-fine crumbs 1 tsp (5 mL) seasoned salt (or less, to taste) 2 Tbsp. (30 mL) butter or non-hydrogenated margarine, melted 1 tsp (5 mL) Worcestershire Sauce 1 lb (454 g) chicken filets Plum sauce (optional)

Shreddies Chicken Fingers in a white bowl with dipping sauce on the side.

Made With:

Shreddies

Prep Time:

15 min

Total Time:

35 min

Servings:

4 Servings

Ingredients

2 cups (500 mL) Post Shreddies, crushed into medium-fine crumbs
1 tsp (5 mL) seasoned salt (or less, to taste)
2 Tbsp. (30 mL) butter or non-hydrogenated margarine, melted
1 tsp (5 mL) Worcestershire Sauce
1 lb (454 g) chicken filets
Plum sauce (optional)

Directions

Combine crumbs and seasoned salt in small bowl. Combine butter and Worcestershire sauce; drizzle over crumbs. Using fork, mix until combined; transfer to shallow bowl or pie plate.
Place a few filets into crumbs, pressing to coat on both side. Transfer to parchment paper-lined baking sheet. Repeat until all filets have been coated. Sprinkle any remaining crumbs on top, pressing gently to adhere.
Bake at 350°F (180°C) on lowest oven rack position for 20 min., or until chicken is done. Serve immediately. If desired, serve with plum sauce.