Crispy Wasa Chicken Fingers

Need an easy low-fat oven fried chicken recipe??

Run to the store and pick up the following ingredients...

Chicken Cutlets (you'll need atleast 6 chicken finger sized cutlets)

1/4 cup flour

1 tablespoon Cayenne Pepper

2 tablespoons Egg Beaters Egg Whites

1 teaspoon water

8 Crisp N Light Wasa Crackers - crumbled

1 tablespoon minced fresh Parsley

Salt & Pepper

Garlic Salt

Here's what you do:

Preheat the oven to 350 degrees F. Season both sides of the chicken cutlets with salt, pepper, and garlic salt. Stack a cooling rack on top of a cookie sheet and set aside. 

2. In a small flat dish (mini pie plate works), mix together the flour and cayenne. In another small dish, whisk together the egg whites, water, and cayenne pepper. In a large pie plate, crumble the Wasa crackers into a mixture of crumbs and dust and mix in the fresh parsley.   

3. Take a cutlet and dredge both sides in the flour. Next put it in the egg whites, making sure both sides are wet. Finally, press it into the Wasa crackers. You will have to press hard to make sure the Wasa sticks to both sides. Place the cutlet on the cooling rack. 

Note: You can also cook the chicken on a tinfoil lined cookie sheet, but you will have to flip the chicken fingers halfway through the cooking time so that both sides are crispy.

4. Repeat step 3 with the rest of the chicken cutlets. Bake for 30 minutes and serve alongside your favorite dipping sauce or drizzle a little Tobasco on top. 

P.S. My Zucchini Red Pepper Gratin makes a great side.