Chicken Tenders!

Ok, who doesn't like chicken tenders? I know that it's usually the cuisine of choice on the kids' menus but really I like them too! And I ain't no kid! The thing is though, they're often fried and that's really not that good for ya. So, I'm here to make your day: baked chicken tenders that totally ROCK! And, because I'm in a good mood I'm even sharing with you a terrific ranch buttermilk dipping sauce. Today is indeed your lucky day. Oh, by the way, these are REALLY good, too!

Dipping Sauce:

2/3 cup mayo
1/3 cup low fat buttermilk
1 t dried dill
1 garlic clove minced finely
black pepper
1/2 t Worcestershire sauce
2 scallions minced

Mix all together and put in refrigerator until dinner.

Tenders:

1 pound chicken tenders
2 cups Panko breadcrumbs
3 T butter
2 eggs
splash of milk or buttermilk
salt and pepper
3/4 cup flour
cooking spray

Carefully brown the Panko crumbs in the 3 T butter--stirring constantly about five minutes.

Heat oven to 425

Put a cooling rack into a large cookie sheet--spray all with cooking spray.

Set up 3 stations: flat bowl with flour, whisked egg (to which you've added salt, pepper and splash of milk) and bowl of Panko crumbs.

Dip each tender this way--first into egg, then flour, then egg AGAIN, then roll in crumbs and put on rack.

When all are done, bake for 12-16 minutes--depending on your oven and the thickness of our tenders.

Serve with dipping sauce and Franks Red Hot if you wish.