Buffalo Chicken Fingers

Here are some buffalo chicken fingers to go with blue cheese or ranch.

• Ready In: 35 mins
• Serves: 8
• Yields: 20-25 chicken fingers

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

Directions

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.