"Fried" Chicken Tenders

Ingredients:

• 2 pounds chicken tenders (not pictured)
• 1 quart lowfat buttermilk (not pictured)
• 2 cups whole wheat breadcrumbs
• 1 cup cornstarch
• 2 teaspoons paprika
• 1 Tablespoon + 1 teaspoon organic seasoning Salt
• 1 tablespoon ground black pepper
• Large pinch cayenne pepper
• 4 egg whites, beaten to very soft peaks
• Pam cooking spray or olive oil

DIRECTIONS
1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight. (I soaked mine overnight)
2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Farenheit.
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool. (I just used pre-packaged bread crumbs from the grocery store to save on time. There was only about 40 calories differences)
5. Increase oven heat to 450 degrees Farenheit.
6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.8. Next, coat dredged tenders thoroughly with beaten egg whites. 9. Last, dip tenders in toasted panko to fully coat. 10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

Hubby's Yum-O Meter:

(Scale of 1-10)

8

For Eight Servings

Nutrient Analysis – per serving

Calories: 270

Fat calories: 40

Total Fat: 4g

Sat Fat: 1g

Chol: 65mg

Sodium: 210mg

Total Carb: 27g

Fiber: 2g

Sugars: 4g

Protein: 28g

*I served my chicken tenders with mixed vegetables. Recipe is from Rocco Dispirto's Biggest Loser recipes found here.