Oven-Fried Chicken Fingers

2 1/2 tbsp peanut oil
3/4 c flour
1 1/2 tsp garlic salt
1/2 tsp ground red pepper (optional)
1/2 tsp ground pepper
1 lg egg + 2 lg egg whites
2 tbsp cold water
1 c unseasoned dried bread crumbs
1 lb boneless, skinless chicken breasts, sliced into about 16 long strips, or 1 lb presliced chicken-breast fingers.

Pour the oil into 13" x 9" baking dish. In shallow bowl, combine flour, 1/2 tsp garlic salt, and the peppers. In second bowl, whisk the egg & egg whites with the cold water. In third shallow bowl, mix bread crumbs with 1/2 tsp garlic salt. Season the chicken with the remaining 1/2 tsp garlic salt. Dip the chicken into the flour mixture, then into the egg mixture, then roll it in the bread crumb mixture. Place the chicken in the baking dish, and turn to coat with oil. Bake 22-25 minutes, rotating after 15 minutes, Meanwhile, prepare dipping sauce of choice. Serve warm or at room temperature with the sauce. Makes 4 servings. *For extra-crispy, lower-fat option, instead of using peanut oil, just coat the chicken with butter-flavored cooking spray prior to baking.