Description
A change of pace from greasy fried chicken strips.
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Directions
Preheat oven to 450 degrees. Slice each breast in half length-wise, then halve lengthwise again to get 4 long, thin strips per breast. Combine flour, salt pepper and paprika in a dish. Dredge the chicken strips in the flour mixture; place on a wire rack. Add the panko crumbs to the remaining flour.
Whip egg whites to soft peaks in a bowl with a hand mixer. whisk in the buttermilk and Tabasco. Dip each chicken strip into the buttermilk mixture, then dredge in the panko mixture. Return strips to the rack. Heat oil in a large baking sheet for 5 minutes in the oven.
Arrange the chicken strips in a single layer on the hot baking sheet; roast until crispy, 10-15 minutes. Flip the strips over and roast until crispy and chicken is cooked through, about 10 minutes.
Simmer apple juice, vinegar, ketchup, honey, Worcestershire, salt, pepper, dry mustard, lemon juice, celery seed and red pepper flakes for the dipping sauce in a saucepan over medium-low heat for 10 minutes. Take pan off the heat and swirl in the butter. Serve sauce warm with chicken strips.
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Ingredients
 3 boneless, skinless chicken breasts
3/4 cup flour
1/2 tsp. each salt, black pepper and paprika
1 cup panko bread crumbs
2 egg whites
1/2 cup buttermilk
1/4 tsp. Tabasco sauce
3 T. canola oil
1/4 cup apple juice
1/4 cup cider vinegar
1/4 cup ketchup
1 T. honey
1 tsp. Worcestershire sauce
1/2 tsp. each salt, black pepper and dry mustard
Juice from 1/2 of a lemon
Pinch of celery seed and red pepper flakes
1 T. butter
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