Buffalo Chicken Fingers

Recipe by: Patricia Smith

“These are really good and easy and you can use barbeque sauce or honey mustard sauce for dipping.”

Ingredients:

  • 4 skinless, boneless chicken breast halves – cut into finger-sized pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepperĀ 
  • 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 2 egg whites, beaten
  • 1 tablespoon water

Instructions:

  • Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
  • 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.