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Ingredients

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Directions

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  • In a large bowl combine the buttermilk, herbs, garlic, lemon juice, mustard, salt, and pepper. Add the chicken to the bowl and turn to coat in the marinade. Cover the bowl with plastic wrap and refrigerate 30 minutes or overnight, stirring the mixture occasionally.

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  • Preheat oven to 375°F. Place a wire cooling rack in a 15x10x1-inch baking pan or over a baking sheet. Coat the rack with nonstick cooking spray; set aside. Place corn flakes in a shallow dish. Remove the chicken tenders from the marinade a few at a time and dip in crumbs to coat. Arrange chicken on prepared rack. Sprinkle with any remaining crumbs and pat lightly.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake for 20 minutes or until chicken is no longer pink inside and crumbs start to brown.

Nutrition Facts

190 calories; total fat 2g; saturated fat 1g; polyunsaturated fatg; monounsaturated fatg; cholesterol 67mg; sodium 295mg; potassium 355mg; carbohydrates 14g; fiberg; sugar 3g; protein 28g; trans fatty acidg; vitamin a 340IU; vitamin c 6mg; thiaminmg; riboflavin 1mg; niacin equivalents 16mg; vitamin b6 1mg; folate 77mcg; vitamin b12 2mcg; calcium 50mg; iron 5mg.

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