Buffalo Chicken Strips

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 pepper
• 1/2 teaspoon salt
• 3/4 cup bread crumbs (Panko)
• 2 egg whites, beaten
• 1 tablespoon water
• 1/4 c melted butter
• 1/2 c Frank's Red Hot Sauce

Instructions

1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
2. 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.
3. 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.
4. 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.
5. When everything was cooked, I tossed the chicken fingers in a sauce made of 1/4 c melted butter and 1/2 c Frank's Red Hot Sauce.