Recipe: Chex Chicken.

Usually, I read healthy recipes and it makes me throw up in my mouth a little. I love my fatty, greasy food. I hate the idea of substituting applesauce for butter or plain yogurt for sour cream or something. Seriously, that just sounds gross.

But, if you want to be somewhat healthy and presentable (it always goes back to the vanity, doesn’t it?) you’ve got to keep those Big Mac cravings at bay.

Yes, I eat mostly what I want. If I want a cookie, I bake some cookies and eat them. I keep Hershey kisses around to nibble on when I’m having a chocolate attack. But, I do make some healthy choices. For instance, the Hershey kisses are a healthy choice for me. The idea is that when I’m craving something sweet and chocolatey, a couple of Hershey kisses will rid me of the craving (this RARELY happens, though, and usually I’m left throwing away about 15 of those little foil wrappers, thinking… hmm… those were good, what’s next?).

But, if I had a super fast metabolism and low blood pressure, I’d probably be putting away pizza, beer, ice cream, cake, nachos, steak, mashed potatoes with butter… lots of butter, etc on a daily basis. Unfortunately, that’s not the case, so while I do eat whatever I want, I try to make good choices.

So, a few weeks ago, when I was watching the food network I saw the show with the healthy lady… Ellie Kreuger I think her name is? Something like that… anyway, she was making “healthier chicken tenders.” I watched, was impressed and decided to try them out for myself.



Listen, these are delicious! Actually, in my opinion, they are better than regular chicken tenders, because they weren’t greasy and you could taste the flavor of the chicken. And I know, you’re reading this with TOTAL skepticism… but just trust me on this one, okay? I hate healthy recipes, too. I really do, but these are good!

The recipe is simple.

Chex cereal (I used corn chex)
Dijon Mustard
Chicken (you could use whole breasts, but I pounded a breast into an even size and then cut strips).

Preheat your oven to 400 degrees. Then prepare a baking sheet with some foil on it, and then on top of that, spray a baking rack with spray oil and place on top of the baking sheet. (You’ll see a picture below).I took about a ½ cup to ¾ cup of chex cereal and mashed them up into a ziploc bag. Then I took my cut chicken and squirted Dijon mustard all over them till they were covered. Not dripping. But covered.

You take the strips and roll them around in the chex cereal and then place them on your prepared pan.

Depending on the size of your strips, cooking time will vary. I think mine were done in like 8-10 minutes.

Seriously. These are delicious! So crispy and tasty! And when you think of all the calories saved from no egg, milk, flour, or any oil that usually goes into fried chicken tenders, you’ll enjoy it even more!

Next time, I’m going to make these and try them with the buffalo sauce! Yum!


Chex Chicken?? Sounds scary, but is actually yummy!
See, how I fixed the pan up? This way the tenders get cooked on all sides evenly so they won't be soggy, and the alumnium foil ensures easy cleanup! Yay!