"This is a healthier spin on southern fried chicken. Hope y'all enjoy!" by Healthier Recipe Mom Jenn
The Kid Kritics really loved this recipe. Here are just a few of their comments: "Really Good. Really, really really Good … My tongue exploded with flavor ... I likes these chicken tenders. They were juicy ... Gave it a 3 billion rating ... This is an amazing dish! The chicken was juicy and the spices were radical!"
425 degrees F
9x13 baking dish, parchment paper, large resealable plastic food storage bag
10 to 15 minutes
35 to 45 minutes
4 depending on ages
2-3 cups Pizza Veggie Stix, by Good Health Natural FoodsPlace Veggie Stix in a large resealable plastic bag and cursh into a coarse mixture with a rolling pin or wooden spoon. Should be about 1 1/2 cups crushed.
1 Tbsp all purpose flour, unbleached, unbromated
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
Sea salt and black pepper to tasteAdd all ingredients to the bag with the crushed Veggie Stix and mix well.
1 1/2 lbs boneless skinless chicken breasts butterflied, or cut into tenderloinsRinse and pat dry with paper towels. Add the chicken to the plastic zippered bag. Make sure the bag is well sealed and shake it for a few minutes to ensure each chicken piece is fully coated with the mixture.
Cooking sprayCover the baking dish with the parchment paper or foil and lightly coat with cooking spray (only 2 seconds spray). Place the chicken pieces in the dish and bake for about 35-40 minutes for whole breast, 15-20 minutes for tenders, or until chicken is fully cooked.
Add 1/4 cup of finely shredded Parmesan cheese to crumbs mixture. Use original Veggie Stix and add 1 Tbsp dried Italian herbs or your favorite seasoning blend to the crumbs mixture. Use a dash of cayenne rather than black pepper, it's easier to digest and adds some spice. Try serving it with ranch dip, marinara sauce or with a pasta dish and salad.