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For the Homemade Whole Wheat Breadcrumbs:
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Preheat oven to 400 degrees F.
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Pulse coarsely torn leftover whole wheat bread (Ive successfully used sandwich bread, baguettes, and burger buns) in a food processor until crumbs form.
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Scatter breadcrumbs in an even layer on a rimmed baking sheet.
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Bake for 5-7 minutes, or until crumbs begin to turn golden.
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Stir and rearrange breadcrumbs into an even layer and bake an additional 5-7 minutes, or until fragrant and slightly crisp.
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Cool completely, and store in an airtight container in the fridge.
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For the Crispy Chicken Tenders:
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Lay chicken strips in a wide, shallow dish (such as a pie plate or cake pan) and cover with buttermilk.
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Cover bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
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Preheat oven to 400 degrees F. Place a wire rack on top of a rimmed cookie sheet.
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Set aside.
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Combine 1 cup homemade breadcrumbs and 1 cup flaked cereal crumbs and mix until homogenous.
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Lay mixture out in an even layer on a large plate.
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Place flour on another large plate.
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Pour whisked egg onto yet another plate.
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Remove the marinated chicken pieces from the buttermilk, letting the extra milk drip off, and place chicken on a clean large plate.
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Season with salt and pepper, to taste.
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Dredge each piece of chicken in the flour.
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Run each piece of chicken through the egg until fully coated.
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Finally, dredge each piece of chicken in the breadcrumb/cereal mixture and press so that the mixture adheres fully to all sides of the chicken pieces.
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Place coated chicken pieces onto the wire rack/baking sheet.
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Spray the tops of each piece of chicken with olive oil spray.
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Bake for 8 minutes; flip each piece of chicken over and coat the top side with olive oil spray.
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Bake for another 8 minutes, or until done.
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Serve with barbeque sauce, honey mustard (I like an equal ratio of honey to coarse ground mustard), or ketchup.
