"Fried" Panko Chicken Tenders
Photo by Oxmoor House
Ingredients
- ¾ cup nonfat buttermilk
- Cooking spray
- 1 ½ pounds chicken breast tenders (about 12 tenders)
- Cajun-Creole Dipping Sauce
- 1 ½ cups panko (Japanese breadcrumbs)
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon salt
1. Preheat oven to 450°. 2. Combine panko, pepper, and salt in a shallow dish. Pour buttermilk into another shallow dish. 3. Dip chicken in buttermilk; dredge in panko mixture, pressing firmly to coat. Shake off excess panko mixture. Place chicken on a wire rack; let stand 10 minutes. While chick...
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