Sometimes, I really crave a great chicken tender. While some of my favorites come from Rick Tanner's in my area, it is nice to have a healthier option for chicken tenders at home. These Herbed Oven-Fried Chicken Tenders are full of unexpected flavor in the rosemary and sage, and have the perfect amount of crunch. They are fantastic served with a side of baked french fries and fruit, or even atop a tossed salad. Simple enough for children, but still sophisticated for adults... everyone will enjoy them!
- 1/2 cup low-fat buttermilk (remember my buttermilk tip)
- 2 teaspoons paprika
- 2 teaspoons dried sage, crumbed
- 2 teaspoons dried rosemary, crumbled
- 1 cup cornflakes, crushed
- 3 Tablespoons all-purpose flour
- 1 pound skinless, boneless chicken tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Preheat oven to 400 degrees F.
- Spray a heavy, shallow baking pan with nonstick spray.
- Stir together buttermilk, paprika, sage, and rosemary in a pie plate. In a separate pie plate or low-dish, mix together cornflake crumbs and flour.
- Sprinkle chicken tenderloins with salt and pepper. Dip each chicken tenderloin in buttermilk mixture and turn to coat. Repeat with cornflake mixture pressing firmly so that cornflake crumbs adhere to the chicken.
- Place the coated chicken tenderloins in the prepared baking pan and spray lightly with nonstick spray.
- Bake until crispy and cooked through, about 35 minutes.
Original recipe from Weight Watcher's Complete Cookbook.
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