NOTES:
- Recipe modified from Annie's Eats
- These are great! Toast the panko crumbs ahead of time, cool and store in an airtight container. Mix up the flour and spices ahead of time as well.
- 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
- Cooking spray
- 1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
1. Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast the crumbs over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer to a shallow dish or pie plate.
2. In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper.
3. In a bowl, whisk together the egg whites, water, and mustard.
4. Spray a wire cooling 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.
5. Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-15 minutes.
No comments:
Post a Comment