Ingredients
1¼lbchicken breast tenders,(8 tenders) boneless, skinless
1tspkosher salt
freshly ground black pepper,to taste
2tbspall-purpose flour,or gluten-free all-purpose flour
1large egg,lightly beaten
3½oztortilla chips,crushed
1tspgarlic powder
1tspcumin
olive oil spray
½lime,cut into 4 wedges
fresh cilantro,chopped, for garnish
½cupjarred salsa,for dipping
Preparation
Preheat the oven to 400 degrees F.
Season the chicken tenders with ¾ teaspoon of salt and pepper.
Place the flour on a shallow plate and the egg in a medium bowl. Place the tortilla chips, remaining ¼ teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.
Dredge each tender lightly in flour, then egg (shaking off excess), then in the chip mixture.
Lightly spray the sheet pan with olive oil, place the tenders on the pan, and spray the top with olive oil.
Bake for about 8 to 10 minutes on each side or until cooked through.
To serve, place 2 tenders on each plate, and sprinkle with cilantro.
Serve with 1 lime wedge and salsa for dipping.
