Buffalo Chicken Fingers

"These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a lowfat version of buffalo wings."

4 skinless boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 tsp. garlic powder, divided
1 tsp. cayenne pepper, divided
1/2 tsp. salt, divided
3/4 cup breadcrumbs
2 egg whites, beaten
1 Tblsp. water

Preheat oven to 400 F.  Coat baking sheet with nonstick cooking spray.

In a bag, mix flour, 1/2 tsp. garlic powder, 1/2 tsp. cayenne pepper, and 1/4 tsp. salt.  On a plate, mix breadcrumbs with remaining garlic powder, cayenne pepper, and salt.

Beat egg whites with water and place in a shallow dish/bowl.

Shake the chicken pieces in bag of seasoned flour, then dip in egg mixture, and then roll in seasoned breadcrumb mixture.  So, bag of seasoned flour - then egg mixture - then breadcrumb mixture.  Place on prepared baking sheet.

Bake for about 8 minutes.  Turn pieces over and baking another 8 minutes, or until chicken juices run clear.

From the kitchen of Bobbi Jo at allrecipes.com
Photo credits:  Bobbi Jo at allrecipes.com