Wednesday, August 8, 2012

Panko Baked Chicken Fingers

2 1/2 cups Panko breadcrumbs
2 Tbsp. canola oil
1/2 c. flour
2 tsp. granulated garlic
1 tsp. salt
1/2-1 tsp. cayenne pepper
3-4 large egg whites
1 Tbsp. water
1-2 Tbsp. Grey Poupon Dijon mustard
1/2 tsp. dried thyme
Cooking spray
1 1/2 pounds chicken tenders (tendon removed, if possible)

Preheat oven to 475 degrees. In a skillet, heat oil on medium heat and add panko bread crumbs. Add more oil, if needed. Toast until golden brown, stirring constantly to avoid burning. This may take 10 minutes. Place crumbs to a shallow pan and cool.

In another shallow pan, mix flour, granulated garlic, salt, and cayenne pepper. In a third shallow dish whisk egg whites, water, mustard, and thyme. Place the shallow pans in this order on your counter: flour mixture, egg whites, panko crumbs.

Spray large baking sheet with cooking spray. Place chicken tenders on paper toweling and dry thoroughly. It's important to start with dry chicken.

Working in batches, place a few pieces of chicken in the flour, then shake off excess and place in egg white mixture, draining off excess, then roll in Panko bread crumbs, shaking off excess crumbs. Place on prepared baking sheet and repeat with the remainder of the chicken tenders, making certain chicken is not touching or crowded. Use 2 pans if you need.

Spray the top of the chicken with cooking spray and bake tenders in hot oven until chicken is no longer pink, but not dry. This will take 10-13 minutes. Serve with oven fries, coleslaw, and honey mustard dressing.

Crispy and delicious!

(My own adaption from a recipe found on Annie's Eats who adapted it from America's Test Kitchen Healthy Family Cookbook)

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