Oven-Baked Chicken Tenders
Low-sodium restaurant-style chicken tenders. Baked rather than fried, these crispy tenders are much lower in fat, but have a whole lot of flavor. These freeze wonderfully; place leftovers into an airtight container for later meals. Serve with honey mustard for dipping.
Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 3 lbs. boneless, skinless chicken breast, cut into strips
- ½ cup unbleached all-purpose flour
- ½ cup white whole-wheat flour
- ½ cup bread crumbs
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. freshly ground black pepper
- ½ cup low-fat milk
- 1 egg white
- Preheat oven to 375°F. Take out a large baking sheet, cover with aluminum foil, spray lightly with oil, and set aside.
- Wash the chicken and pat dry.
- Combine the flours, bread crumbs, and seasonings in a large zip-top plastic bag. Seal and shake well to combine.
- Whisk together the milk and egg white in a shallow bowl. One piece at a time, dip the chicken into the milk mixture, then place in the flour bag, seal, and shake vigorously to coat. Place breaded tenders on the prepared baking sheet.
- Place baking sheet on middle rack in oven and bake for 10–15 minutes, until golden brown.
- Remove from oven and serve immediately.