Canned Chicken Fingers

JERF, Keto, Paleo, Whole 30, Poultry

Prep Time: 10 mins Cook Time: 25 mins Servings: 3 Source:

Ingredients

1 10 or 12-oz can of chicken 354g

1 egg

1/4 tsp of black pepper 1g

1/2 tsp of garlic powder 2g

1/2 cup of shredded cheese, preferably cheddar (42g)

Optional - 2 tsp dried, minced onion

Directions

Preheat the oven to 400F/205C

Open the can of chicken and drain the liquid.

Mix the egg, pepper, garlic powder, cheese, and canned chicken in a large bowl. Break up any larger pieces of chicken.

Optional - If using minced onions, mix them in as well & let the mixture rest for 10-15 minutes, to rehydrate the onion pieces.

Using clean hands or wearing gloves pick up a few tablespoons of chicken mixture and press it together firmly to form the chicken finger. Place it on a sheet pan lined with parchment paper or a silicone baking mat.

Repeat the steps until all of the chicken fingers have been formed. Bake for 20 to 25 minutes until golden brown.

Allow them to cool for about 10 minutes then serve.

Nutrition

Calories: 313kcal | Carbohydrates: 2g | Protein: 35g