This is a featured recipe taken from the Biggest Loser Premier Membership meal plan
You’re a grown up now. You’ve taken charge of your health and don’t need a fast food version of these tasty treats any more. Maybe you’ll even convince your kids!
12 ounces skinless, boneless chicken breasts
1/2 cup low-fat buttermilk
4 tablespoons hot sauce (such as Tabasco)
1/4 cup whole wheat flour
2 egg whites, lightly beaten
1/2 cup toasted whole wheat bread crumbs
1 tablespoon ground paprika
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
Wash and dry the chicken breasts and trim off fat. Cut the breasts diagonally into six even strips. Place these strips in a bowl and stir in the buttermilk and 2 to 3 tablespoons of the hot sauce. Marinate for 30 minutes. Preheat your oven to 400 degrees. Place the flour in a shallow bowl, the egg whites in a second bowl, and the cracker crumbs in a third bowl or plate. Stir the paprika, peppers, garlic powder, salt, and onion powder into the crumbs.
Lift the chicken out of the marinade. Using two forks, dip each strip first in the flour, then in the egg (let the excess drip off), and finally in the crumbs. Make sure they’re well-coated. Lightly coat a baking sheet with nonstick spray. Arrange the strips in a single layer on the baking sheet and cover them with nonstick spray as well; this helps them "fry" all over. Bake the strips 15 to 20 minutes or until cooked and golden brown. Turn them once. Transfer the nuggets to a platter and drizzle with the remaining hot sauce.
Makes 6 servings