Crispy Baked Chicken Fingers

Ingredients:

• 2 cups panko breadcrumbs
• 2 tbsp. canola oil
• 1/2 cup all purpose flour
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 3 large egg white
• 1 tbsp. water
• 1 tbsp. Dijon mustard
• 1 tsp. minced fresh thyme or 1/4 tsp. dried
• cooking spray
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 3/4 inch wide strips

Directions:

1. Preheat over to 475 degrees. 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. 
2. 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.
3. Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.  Working in batches, dredge a few pieces of chicken in the flour, then the egg white 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.
4. Spray the tops of the chicken pieces lightly with cooking spray.  Bake until the chicken is cooked through 10-12 minutes.