- Calories: 330
- Protein: 50g
- Total Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6 g
- Cholesterol: 190 mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sodium: 420mg
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.
- Prep time
- Total Time
- 3/4 cup whole-grain bread crumbs
- 1/2 cup toasted wheat germ
- 1/4 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 teaspoon Kosher salt
- 2 eggs
- 2 pounds skinless, boneless chicken tenders
Preheat the oven to 450°F. Mist two baking sheets with oil spray and set aside.
In a large bowl stir together the bread crumbs, wheat germ, Parmesan, onion powder, garlic powder, cayenne pepper (if using), salt, and pepper until well combined.
In a small bowl, whisk the eggs.
One at a time, dip the chicken tenders into the egg, dripping off any excess egg, then place in the bread crumb mixture (pat to coat on all sides with the breading). Place the tenders on the baking on the baking sheets and mist the tops with oil spray.
Bake for 15 minutes, or until the breading is golden brown and crispy and the chicken reaches an internal temperature of 165˚
Makes 5 servings (4 to 5 tenders per serving)