Crispy chicken tenders

Ingredients

• Chicken breast, raw, 8 oz(s), boneless, skinless, cut into 1-ounce tenders
• Non-fat plain Greek yogurt, 1 cup(s)
• Corn flakes, 2 cup(s), crushed
• All purpose flour, ½ cup(s)
• Kosher salt, ½ tsp(s)
• Garlic powder, 1 tsp(s)
• Onion powder, 1 tsp(s)
• Paprika, 1 tsp(s)
• White pepper, ¼ tsp(s), ground, (ground black pepper will also work)
• Olive oil spray, 2 x two-second spray(s)

Method

1. Preheat oven to 450°F. Line a baking sheet with parchment paper or spray it with cooking spray.
2. Remove all visible fat from the chicken and cut each breast into strips.
3. Place yogurt in a medium bowl. In a separate bowl, combine the crushed cornflakes, flour, salt, garlic powder, onion powder, paprika and white pepper.
4. Dip the chicken tenders in the yogurt. Then toss them in the seasoned cornflakes mixture to coat. Shake off excess cornflakes and lay the pieces out on the baking sheet.
5. Lightly spray the chicken tenders with olive oil or another cooking spray to help them brown. Bake approximately 15 to 20 minutes, until the tenders are slightly firm to the touch and reach an internal temperature of 165°F.