From Cook Yourself Thin (with my substitutions), found at Lifetime
These chicken tenders were pretty easy to make and were packed with flavor. The only downfall was that they were a bit dry. I had my doubts about whether they would give me that fried chicken fix I was craving, but surprisingly they did the job. I had them with some lightly grilled tomatoes and a honey mustard dipping sauce.
Ingredients:
2 garlic cloves, smashed
1⁄4 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1⁄4 teaspoon red pepper flakes
1⁄2 cup fat-free buttermilk
1 lb chicken tenders (about 12)
1 1⁄2 cups corn flakes, crushed
nonstick cooking spray
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
2. In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate one hour.
3. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the baking sheet and repeat.
4. Bake, in a single layer, until firm, about 15 minutes.
These chicken tenders were pretty easy to make and were packed with flavor. The only downfall was that they were a bit dry. I had my doubts about whether they would give me that fried chicken fix I was craving, but surprisingly they did the job. I had them with some lightly grilled tomatoes and a honey mustard dipping sauce.
Ingredients:
2 garlic cloves, smashed
1⁄4 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1⁄4 teaspoon red pepper flakes
1⁄2 cup fat-free buttermilk
1 lb chicken tenders (about 12)
1 1⁄2 cups corn flakes, crushed
nonstick cooking spray
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
2. In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate one hour.
3. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the baking sheet and repeat.
4. Bake, in a single layer, until firm, about 15 minutes.
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