Buffalo Chicken Fingers

These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.

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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

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.

Buffalo Chicken Fingers

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