Buffalo Chicken Fingers - cooking recipe

Ingredients

2 large egg whites
2 tablespoons water
3/4 cup dry unseasoned breadcrumbs
1/4 teaspoon ground red pepper
1 lb boneless skinless chicken breast (cut into 1-inch strips)
2 tablespoons vegetable oil
Dipping Sauce
1/2 cup plain low-fat yogurt
1/3 cup blue cheese, crumbled
1/4 cup softened neufchatel cheese (2 ounces)
1 tablespoon red wine vinegar
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Preparation

Preheat oven to 450 degrees.
Line a 13x9x2 baking pan with aluminum foil and oil lightly.
In a shallow dish, whisk the egg whites with the water for about 1 minute, or just until frothy.
In another shallow dish, mix the bread crumbs with the ground red pepper.
Dip the chicken fingers into the egg white mixture and roll in the seasoned bread crumbs.
Place in baking pan and drizzle with the 2 tbsp of oil.
Bake uncovered 5 minutes on each side or until crispy and golden brown.
While the chicken is baking, prepare the dipping sauce.
In a medium sized bowl, blend all dipping sauce ingredients together.
Spoon into small individual bowls if desired.