4 skinless, boneless chicken breast halves - cut into finger-sized pieces- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3/4 cup bread crumbs
- 2 egg whites, beaten
- 1 tablespoon water
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Serve with ranch or blue cheese dressing....don't forget the celery & matchstick carrots. For a little extra kick, toss the chicken fingers in your favorite hot sauce before plating.
