Baked Chicken Tenders

This recipe is simple, lowfat and delicious! By baking the chicken tenders, you are cutting most of the fat. Enjoy!

Serves 4

1 pound boneless skinless chicken breast cut into 1 inch strips
1 cup flour
3/4 teaspoon seasoned salt
2 eggs
1/2 cup water
2 cups Kellogg Cornflake Crumbs or 4 cups cornflake cereal, crushed.
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Preheat oven to 350. In a gallon size plastic bag, shake together flour, seasoned salt and chicken tenders until evenly coated. In a seperate bag, combine cornflake crumbs, garlic powder and pepper and set aside. In bowl, beat eggs and water. Dip each chicken tender in egg mixture and put in bag with cornflake crumbs. Once all of the chicken is coated with the egg, shake together with cornflake mixture until evenly coated. Place chicken in a single layer on an ungreased baking sheet. Bake for 15 to 20 minutes, until golden brown and juices are clear.