"Unfried Chicken"

As I said on the Cooking Camp post over at our family blog........you've probably seen this recipe in your cookbooks, magazines, and on-line as well. However, if we do cooking camp, then we post the recipe.....no matter how easy or mundane it may be. We hope you'll try this low-fat version of the classic chicken finger and see for yourself how tasty "healthy" can be!!

• boneless, skinless chicken strips (we used 10 strips)
• 1 egg white (although if you plan to make more strips, just add another egg white to ensure you have enough for dipping each strip)
• 2 1/2 cups of corn flakes
• 1 tsp. of seasoned salt
• 1 tsp. Bad Byron's Butt Rub seasoning

We put the cornflakes in a gallon plastic ziploc bag and crush them, until they beg for mercy. Then, for kicks, we open the bag back up to hear their screams...... no, silly, that's when we just add the seasonings to the corn flakes......and then we shake it all up to mix it well. Now, get a large plate or platter or bowl or whatever you've got handy, and pour the crushed corn flakes out onto it.

Put the egg white in a bowl and beat well. Dip each chicken strip in the egg white on both sides. Now, dredge the chicken strip through the plate of crushed corn flakes. Or, if you're like my little girl....just get your hands all in there and roll that chicken strip around and pat it all over with crumbs.

Place chicken strips on a lightly greased pan. Bake in a 425 degree oven for 25 minutes. We turn them over half way through the baking process so that both sides have a chance to get really crispy. These are so delicious and so quick, easy and healthy. Go ahead.....try them tonight!!!!