Cornflakes give these chicken tenders the true look of fried chicken. If you don’t have yogurt, mix together 1/2 cup milk and one egg instead. Be sure to use a thermometer to check the doneness of your chicken tenders. Depending on the thickness of your chicken, some tenders can be done before others.
Preheat oven to 450°F. Line a baking sheet with parchment paper or spray it with cooking spray.
Remove all visible fat from the chicken and cut each breast into strips.
Place yogurt in a medium bowl. In a separate bowl, combine the crushed cornflakes, flour, salt, garlic powder, onion powder, paprika and white pepper.
Dip the chicken tenders in the yogurt. Then toss them in the seasoned cornflakes mixture to coat. Shake off excess cornflakes and lay the pieces out on the baking sheet.
Lightly spray the chicken tenders with olive oil or another cooking spray to help them brown. Bake approximately 15-20 minutes, until the tenders are slightly firm to the touch and reach an internal temperature of 165°F.
Nutrition facts per serve
Makes 4 serves
|Total Fat||2.8 g|
|- Saturated Fat||0.6 g|
|Total Carbohydrate||27.2 g|
|- Dietary Fiber||1.3 g|
|- Total Sugars||3.3 g|
|-- Added Sugars||0 g|