- Calories: 300
- Protein: 5 g
- Total Fat: 5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 105 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 3 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 610 mg
These chicken tenders are baked, not fried and will definitely please every picky palate in the house. I coat ‘em in a wholesome, whole-grain crust (with a touch of cheese for extra flavor), then bake them in a hot oven so they get golden-brown and ultra-crispy without ever coming close to a deep-fryer. Dunking them in honey mustard, ketchup, or hot sauce is highly recommended.
- Prep time
- Total Time
- • ¾ cup bread crumbs (preferably whole grain)
- • ½ cup toasted wheat germ
- • ¼ cup grated Parmesan cheese
- • 1 teaspoon onion powder
- • ½ 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 2 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 prepared 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)