Directions 11 steps | 35 Minutes
Steam the green beans. Fill a pot with an inch of water and bring to a boil. Place a steamer basket or insert that fits your pot. Put the trimmed and cleaned green beans into the steamer basket and cover the pot. Steam green beans for about 2-4 minutes, or until crisp-tender. Set aside.
Preheat the oven to 375°F. While the green beans are cooling and the oven is preheating, make the dipping sauce. In a small bowl, whisk together the mayonnaise, buttermilk, lime juice, Sriracha sauce, salt and pepper. Set aside.
Line a baking sheet with aluminum foil and spread the panko in an even layer. Bake in the preheated oven for about 4 minutes or until lightly browned. Peel the aluminum foil off of the baking sheet and carefully transfer the panko to a shallow bowl and let cool. Set aside. Line the baking sheet with another sheet of aluminum foil.
In another shallow bowl, whisk the egg whites together and set aside.
In a gallon-sized zipper storage bag, combine the flour, garlic powder, smoked paprika, oregano, cayenne pepper and salt.
Add the steamed green beans to the bag and shake to coat the beans in the flour mixture.
Shake off the excess flour of a few green beans and dip the green beans in the prepared egg whites.
Let the excess egg white drip off and roll the green beans into the panko.
Place the green beans on the prepared baking sheet, arranging them in a single layer so the green beans do not touch. Repeat with the remaining green beans.
Bake the green beans for 8-10 minutes or until golden brown and crispy.
Serve green beans with the Sriracha dipping sauce. Enjoy!