Nut-Crusted Chicken Fingers (Gluten-Free)
In a flat, shallow bowl (or a pie plate), blend cornstarch, sugar, salt, and water. Gradually stir in egg whites.
Place the nuts in a second flat, shallow bowl.
Dip the chicken fingers in the egg mixture then coat with nuts.
In a large skillet, cook chicken fingers for 5-7 minutes or until there’s no more pink. Drain on paper towels.
Serve with honey mustard and some veggies.
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