Ingredients
- 1/2 pound boneless skinless chicken breasts, thinly sliced
- Salt and pepper to taste
- 1 cup whole-wheat flour
- 2 eggs, beaten
- 2 tablespoons water
- 2 cup plain, whole wheat bread crumbs
- 2 tablespoons olive oil
Directions
Preheat oven to 400°F.
In a small bowl or shallow baking dish, put salt, pepper, and flour. Mix well.
In another small bowl or shallow baking dish, beat the eggs with the water.
In a third dish, place dry bread crumbs, salt, and pepper.
Dredge the chicken in the flour mixture. Shake the excess flour off.
Dip in the egg mixture on both sides and shake off the excess egg mixture.
Dredge the chicken in the bread crumbs. Place the coated tender on the sheet tray. Repeat steps 6-7 with all the chicken tenders.
Bake for 7 minutes or until chicken is cooked through.
Second, dip in the egg mixture on both sides and shake off the excess egg mixture.
Third, dredge the chicken in the breadcrumbs. Place the coated tenders on a rack on a sheet tray.
Bake for 7 minutes or until chicken is cooked through and the internal temperature has reached 165°F
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Baking chicken tenders is a healthier alternative to fried chicken because it reduces the amount of fat and calories that associated with deep frying.
Various forms of fried chicken can be found around the world. Many of these variations can be adapted to make healtheir versions. More specifically baking breaded chicken in a high heat oven.
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