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Baked Chicken Fingers

Ingredients

  • 2 cups panko breadcrumbs
  • 2 tablespoons canola oil
  • ½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • teaspoon cayenne pepper
  • 3 large egg whites
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried thyme
  • lb chicken tenderloins or boneless, skinless breasts cut into ¾-inch strips

Instructions

  1. Preheat oven to 475F. Set a wire rack on a baking sheet and spray with nonstick spray.
  2. Heat a skillet over medium-high heat. Add the breadcrumbs and canola oil. Toast the breadcrumbs, stirring frequently, until they're a deep golden color.
  3. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool. In a separate dish, whisk together the flour, garlic powder, and cayenne. In a third dish, whisk the egg whites, water, dijon mustard and thyme to until the mixture is foamy.
  4. Season the chicken with salt and pepper. Working with one strip at a time, dredge the chicken in the flour mixture (shaking to remove excess) then dip in the egg whites making sure to coat both sides completely. Place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack. Repeat with the rest of the chicken.
  5. Spray the chicken lightly with cooking spray. Bake for 10 - 12 minutes or until the chicken is cooked through.