These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!
1 ¼pound8 boneless, skinless chicken breast tenders
Freshly ground black pepper(to taste)
2tablespoonsall-purpose flour(or GF AP flour*)
1large egg(lightly beaten)
3 1/2oz crushed tortilla chips*
Olive oil spray
1/2lime(cut into 4 wedges)
Chopped fresh cilantro(for garnish)
1/2cupjarred salsa(for dipping)
*Check labels for gluten-free.
Preheat oven to 400F.
Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate. Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture. Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.
To serve: Place 2 tenders on each plate, sprinkle with cilantro. Serve with 1 lime wedge and salsa for dipping.