Crunchy chicken fingers that are oven baked, not fried, that not only taste great but are so much healthier for you. Crusted with panko and dusted with garlic powder and cayenne pepper these baked chicken fingers taste so much better than those greasy, deep fried ones you can find in almost any restaurant in the United States. These are easy enough to make on a busy week night and incredibly delicious. Serve them with honey mustard or your favorite barbeque sauce!
Crunchy chicken fingers that are oven baked, not fried, that not only taste great but are so much healthier for you.
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)
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme 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 tenderloins.
Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.