Ingredients
nonstick spray,for sheet pan
2cupsGoldfish cheese crackers,well crushed
1cupall-purpose flour
1tspsalt
1tspblack pepper
3large eggs
2lbschicken breast,sliced into strips about 2-inches long and ½ inch thick
Preparation
Preheat the oven to 350 degrees F.
Line a baking sheet with foil and spray with nonstick spray (or brush with oil).
Place the crackers in a zip-top plastic bag and seal it.
Using the hands, a rolling pin or a mallet, crush the Goldfish as much but don’t turn them into flour. Inconsistencies in shape create a better texture.
Find three medium bowls. Stir together the flour, salt, and pepper in one.
Whisk the eggs together in the second bowl.
Add the crushed Goldfish crackers to the last one.
Working with a few pieces of chicken at a time, add to seasoned flour, and coat well.
Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish.
Press the Goldfish on so they really stick and form a good crust.
Transfer the coated chicken to the baking sheet.
Repeat until all the chicken tenders are coated.
Bake chicken tenders for about 20 minutes until they are cooked through, or reach an internal temperature of 165 degrees F in the thickest part of the tenders.
Test one of the thicker ones by cutting it in half and making sure it’s cooked through.
There’s no need to flip these but flip them halfway through if they are browning too much on one side.
Serve the tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or bbq sauce.
