Low-Sodium Baked Chicken Tenders

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Line a large baking sheet with parchment paper. Set aside.

3. 3

   Season chicken tenderloins with salt substitute and pepper.

4. 4

   Place flour in a bowl. In a second bowl, whisk egg until smooth. In a third bowl, combine panko, salt substitute, and garlic powder.

5. 5

   Coat a chicken tenderloin thoroughly in flour, then dip it in beaten egg. Place tenderloin in bowl of panko, and turn it until it is evenly coated. Transfer tenderloin from bowl to baking sheet. Repeat process with remaining chicken.

6. 6

   Spray chicken tenders liberally on one side with cooking spray.

7. 7

   Bake chicken tenders on middle rack of oven until they are beginning to brown, 13-15 minutes.

8. 8

   Flip tenders and spray once more with cooking spray. Continue baking until chicken reaches an internal temperature of 165u00b0F and panko is golden and crispy, 12-15 minutes.

9. 9

   Check to see that chicken tenders are done. Remove from oven or add time as needed.

10. 10

    Allow chicken tenders to cool slightly, then transfer chicken tenders to a plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.