Not sure about your family but mine is really into college sports.
Two teams from my home state played in the elite eight this weekend
which means a lot of time spent glued to the t.v watching basketball.
GO CARDS!! 🙂
Basketball/ Sports = Finger Food
Not wanting to make too much for the 3 of us,
I opted to make crispy baked chicken fingers.
Not only are these filling, they are super tasty served with honey Dijon mustard.
I was surprised how well these turned out for my first time. Fool proof!
** Original recipe below, I used different breadcrumbs since I had them on hand.
I used Italian Crumbs & omitted the garlic powder.**
2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.
This recipe came from this wonderful blog!