Buffalo Chicken Fingers
Ingredient
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4 skinless, boneless chicken breast halves - cut into finger-sized pieces
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¼ cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon cayenne pepper
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½ teaspoon salt
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¾ cup bread crumbs
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2 egg whites, beaten
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1 tablespoon water
Direction
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Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
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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.
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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.
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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.
