Gourmet Steve's Receipt Club

Receipt No. 1
for July 2007
Buffalo Chicken Fingers

4 breasts chicken boneless, skinless
0.25 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
0.5 teaspoon salt
0.75 cup bread crumbs
2 egg whites, at room temperature; beaten

Cooking Instructions

1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with
   a nonstick spray.

2. Cut chicken into finger-sized pieces.

3. 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.

4. 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.

5. Bake for about 8 minutes. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken is tender.