These give you a little more bang for your buck than traditional wings. Purchase chicken tenders from your butcher and make extra to get two meals out of this recipe. Serve with your favorite dressing or mac and cheese.
1 cup whole-wheat flour
2 1/2 cups whole-wheat panko breadcrumbs
4 large egg whites
2 lb. chicken tenders
Salt and freshly ground pepper
Nonstick cooking spray
1/2 cup Franks’s RedHot Buffalo Wings Sauce
Preheat oven to 450 degrees. Place a wire rack on a foil-lined baking sheet, and set it aside. Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, dredge the chicken tenders in the flour, shaking off any excess. Add the chicken to the egg whites and toss to coat them completely. Add the chicken, a few pieces at a time to the panko and coat completely. Spread the chicken out on the wire rack. Season the chicken well with salt and pepper, and spray it lightly with cooking spray. Bake the tenders until the breading is golden and crispy and the chicken is cooked through, about 14 minutes a side. Remove from oven and using a pastry brush, brush the chicken fingers with the Buffalo sauce.
Recipe from Now Eat This! Cookbook