Buffalo Chicken Fingers

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1/2 cup fat-free buttermilk
• 4 large egg whites
• 2 teaspoons tabasco sauce
• 1 1/4 cups dry breadcrumbs, unseasoned
• 2 teaspoons chili powder, mild, hot
• 1 teaspoon salt
• 1/4 teaspoon paprika, mild
• 1/4 teaspoon garlic powder
• 2 lbs boneless skinless chicken breast halves, trimmed of fat
• 2 tablespoons vegetable oil

Recipe

• 1 place racks in top and bottom third of oven; preheat oven to 475 degrees.
• 2 in a small bowl, whisk together buttermilk, egg whites and tabasco sauce.
• 3 in a shallow dish, stir together breadcrumbs, chili powder, salt, paprika, and garlic powder.
• 4 cut each chicken breast lengthwise into 4 to 5 strips; cut each strip crosswise into 2 to 3 pieces.
• 5 dip each strip in the buttermilk mixture, then roll in the crumb mixture; set on a piece of plastic wrap or waxed paper.
• 6 brush two baking sheets with 1 tbs oil each.
• 7 place one on the top rack and one on the bottom rack of the oven to preheat for 3 minutes.
• 8 remove one sheet from the oven at a time and arrange the chicken strips in a single layer.
• 9 return to the oven and bake about 4 minutes, or until golden on the bottom.
• 10 turn the fingers over, switching the position of the pans.
• 11 bake about 3 minutes longer, or until golden on the outside and no longer pink in the center.
• 12 serve hot with celery sticks and blue cheese dip.