Crispy Chicken Tenders
Greasy fried chicken tenders get a healthy makeover! I coat them in a wholesome, whole-grain crust (with a touch of cheese for extra flavor) -- then bake them in a hot oven so they get ultra-crispy without ever coming close to a deep-fryer.
- 3/4 cup whole-wheat breadcrumbs
- 1/2 cup wheat germ, toasted
- 1/4 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 teaspoon Kosher salt
- Ground black pepper to taste
- 2 eggs
- 2 pounds skinless, boneless chicken tenders
- Preheat oven to 450 degrees. Line two baking sheets with aluminum foil and liberally coat with nonstick oil spray.
- In a large bowl, stir together breadcrumbs, wheat germ, Parmesan, onion powder, garlic powder, cayenne pepper (if using), salt, and pepper until well combined.
- In a small bowl, whisk the eggs.
- Dip chicken tenders into the egg. Drip off any excess egg, then place in the breading mixture. Turn the tenders, patting to coat on all sides with the breading. Place the tenders on the baking sheets. Mist the top surface of chicken tenders with nonstick oil spray.
- Bake for 15 minutes, or until the breading is golden brown and crispy and chicken is opaque throughout.
- Recipe courtesy of From Junk Food To Joy Food: All the Foods You Love to Eat...Only Better by Joy Bauer, M.S., R.D.N., C.D.N
Per serving: 330 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet