Oven-Fried Chicken Tenders

This is one of my mom's go-to meals for family get togethers.  Serve with BBQ beans and a big salad.

OVEN-FRIED CHICKEN TENDERS

Recipe Notes

I like to use the Kellogg's corn flake crumbs in a box (instead of crushing corn flakes myself).  The pre-boxed crumbs are almost pulverized so they coat the chicken nicely.

Ingredients

• 1-1/2 lb. chicken tenders
• 1 c. buttermilk
• 1 tsp. Tabasco sauce (I used Cholula)
• 1-3/4 tsp. salt, divided
• 1/2 tsp. pepper
• 2 c. cornflake crumbs
• 1/2 tsp. cayenne pepper
• 1 tbsp. olive oil

Instructions

1.  Combine buttermilk, Tabasco, 3/4 tsp. salt, and pepper in a large zip-top plastic bag.

2.  Add chicken tenders, seal, and refrigerate overnight or let sit for at least one hour at room temperature.

3.  Mix cornflake crumbs, cayenne pepper, 1 tsp. salt, and olive oil with fingertips until olive oil is evenly distributed.

4.  Dredge chicken fingers in coating and arrange on a rimmed baking sheet coated with cooking spray.

5.  Bake at 375 degrees for 25-30 minutes or until golden brown and crisp.