Crispy Chicken Tenders

Sometimes that craving for chicken tenders just needs to be satisfied. But storebought frozen chicken tenders contain about 14 grams (54% of calories) of fat. Chicken strips from a fast food restaurant can be as much as 470 calories and 24 grams of fat per serving, while this recipe cuts the fat to 5 grams per serving … and they are super crispy and super easy to make!

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup low fat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife. Makes 6 to 8 servings.

Nutrition information: Calories: 270; Total Fat: 5 grams; Saturated Fat: 1 gram; Sodium: 590 milligrams; Carbohydrates: 21 grams; Dietary Fiber: 1 gram; Protein: 33 grams

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