Cook Yourself Thin Chicken Tenders
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 73.0
- Total Fat: 0.6 g
- Cholesterol: 11.5 mg
- Sodium: 1,282.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.4 g
- Protein: 5.9 g
View full nutritional breakdown of Cook Yourself Thin Chicken Tenders calories by ingredient
Introduction
This is the recipe for Baked Chicken Tenders from the Cook Yourself Thin series. On the show, it is served with homemade cole slaw and a tartar sauce for drizzling. This is the recipe for Baked Chicken Tenders from the Cook Yourself Thin series. On the show, it is served with homemade cole slaw and a tartar sauce for drizzling.Number of Servings: 4
Ingredients
-
For the chicken
2 cloves garlic, smashed
1/4 teaspoon dried thyme
1 bay leaf
2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup nonfat buttermilk
1 pound chicken tenders (about 12)
1 1/2 cups cornflakes, crushed to medium crumbs
Nonstick cooking spray
Directions
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
2. In a medium bowl, combine the garlic, spices and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate 1 hour.
3. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the prepared baking sheet. Continue on in this way to coat all of the chicken pieces, arranging them on the baking sheet in a single layer. Bake at 400 degrees until firm, about 15 minutes.
OPTIONAL: To serve, divide coleslaw among 4 bowls. Arrange 3 chicken tenders, standing up with wide ends at the bottom and overlapping slightly, at one side of each mound. Drizzle homemade tartar sauce over the chicken. Garnish bowls with chopped cherry tomatoes and fresh herbs.
This makes 4 servings, or about 12 tenders.
Number of Servings: 4
Recipe submitted by SparkPeople user ROMANNUMERALUS.
2. In a medium bowl, combine the garlic, spices and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate 1 hour.
3. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the prepared baking sheet. Continue on in this way to coat all of the chicken pieces, arranging them on the baking sheet in a single layer. Bake at 400 degrees until firm, about 15 minutes.
OPTIONAL: To serve, divide coleslaw among 4 bowls. Arrange 3 chicken tenders, standing up with wide ends at the bottom and overlapping slightly, at one side of each mound. Drizzle homemade tartar sauce over the chicken. Garnish bowls with chopped cherry tomatoes and fresh herbs.
This makes 4 servings, or about 12 tenders.
Number of Servings: 4
Recipe submitted by SparkPeople user ROMANNUMERALUS.