Baked Chicken Fingers

Baked Chicken Fingers

  • ½ cup wheat germ
  • ½ cup bran or oat bran
  • ¼ cup plain breadcrumbs
  • 2 tbsp ground flax seed
  • 2 tbsp grated Parmesan
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1/4 tsp black ground pepper
  • 1 tbsp olive oil
  • 2 large eggs
  • 1 ½ lbs. (700 g) chicken breasts, sliced into strips

  • Preheat oven to 450 F. 
  • In a bowl combine wheat germ, bran, breadcrumbs, flax seed, Parmesan, onion and garlic powders, and black pepper. 
  • Add oil; use a pastry blender or two knives to cut in the oil until it is evenly distributed.
  • Set a wire rack on a rimmed baking sheet. 
  • In a shallow bowl, lightly beat eggs. 
  • Dip chicken in eggs (allow the excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack. When all the chicken is breaded, transfer to oven.
  • Bake for 12-14 minutes, until the chicken is cooked through and has reached an internal temperature of 74 C or 165 F. 

Shannon RD
Registered Dietitian

Shannon’s note: I don’t use wheat germ and flax seed often so I recommend buying the amount you need from the bulk food section at you grocery store or keeping these ingredients in the freezer until you need them. They should keep fresh in the freezer for up to one year.


  1. Great tip about the wheat germ and flax! Thanks Shannon!

    1. Your welcome Kim - so delighted you found the tip helpful!
      Shannon RD


Post a Comment