Crispy Baked Chicken Fingers

I have always loved chicken fingers but I very rarely eat them these days.  I have seen this baked variety popping up all over the place and decided to give them a shot.  These are a healthy alternative to everyone's childhood favorite.  They turned out crispy and delicious -- just as I had hoped.  They would be great served with Sweet Potato Rounds.

Crispy Baked Chicken Fingers
Source:  Annie's Eats, originally from America's Test Kitchen Healthy Family Cookbook

Ingredients:
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
1 tsp. minced fresh thyme or ¼ tsp. dried
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips

Directions:
Preheat the oven to 475˚ F.  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.

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.

Spray a wire 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.

Spray the tops of the chicken pieces lightly with the cooking spray.  Bake until the chicken is cooked through, 10-12 minutes.  Serve warm.