By Tracey
Baked Chicken Fingers
from America’s Test Kitchen Healthy Family Cookbook
Ingredients:
- 2 cups panko breadcrumbs
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 large egg whites
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)
Directions:
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.
Combine the breadcrumbs and canola oil in a 12-inch skillet, and cook over medium to medium-high heat, stirring almost constantly, until golden brown.
Transfer the breadcrumbs to a wide, shallow dish and set aside to cool. Mix the flour, garlic powder, and cayenne pepper together in a second wide and shallow dish. Add the egg whites, water, Dijon mustard and thyme to a third dish and whisk vigorously until the egg whites are broken up and the mixture is foamy.
Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture (shaking to remove excess) then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken.
Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until the chicken is cooked through.
