By Lisa Rhea
Chicken is a great source of lean protein and my main go-to as a meat for nightly meals. But let’s face it – you can only eat so much grilled chicken. In an attempt to mix things up, I’ve been making chicken tenders and they’ve been a hit on the dinner table.
These healthy chicken tenders consistently turn out tender and juicy, while crispy on the outside and even reheat well as leftovers. Plus, they’re ready in less than 25 minutes, making for a quick dinner option for busy families.
Crispy Chicken Tenders
1 pound chicken breast, cut into thin strips
1 1/2 cups whole grain flake cereal (I like Nature’s Path Heritage Flakes)
1 tbsp onion flakes
1-2 tsp ground pepper
1-2 tsp garlic salt
Preheat oven to 400.
Combine cereal and spices in blender, grind into breadcrumbs. I prefer to leave them a little more gritty, for more texture. Pour into a shallow bowl.
Crack eggs and beat with fork in a shallow bowl.
Dredge chicken strips through eggs and then coat with breadcrumbs.
Place on lightly greased broiler pan. I use cooking spray.
Cook for 18 minutes total. Halfway through, flip tenders, so both sides get crispy.
Serve with your favorite sides and dipping sauces.
Nutrition Information Per Serving (Makes 4 servings): 285 calories, 40 grams protein, 12.5 grams carbohydrates, 7 grams fat