Here we are again with some under 500 calorie goodness. We’ve been eating healthier in preparation for our wedding (which was this past weekend and AMAZING!), and now since the weather is warming up and vacation season is slowly approaching, we want to continue making healthier and lighter choices. So we took the much-loved fried chicken tenders and came up with a baked version that is just as satisfying with a ZERO-guilt factor!
Seasoning the bread crumbs with the paprika, garlic, and red pepper gives the right amount of flavor to tease your palate. Of course, you can add even more spicy goodness to satiate those spice lovin’ tastebuds!
We paired these with some roasted veggies and our favorite dipping sauce to make this our new healthier go-to chicken tender meal.
What are some of your favorite spring and summer recipes? We would love to know. Please leave us a comment or send us a message, and we will try out your recipes and feature them on our page!
You will need a 13x9 baking dish. Preheat oven to 350°F
*Bread Crumbs - I made mine from day old french baguette. I broke off a portion and placed into a food processor and pulsed until I achieved a sand like consistency. This bread gets extremely hard, but it made a perfect crumb.
Ingredients
- 1 package Chicken Tenderloins
- 1/4 cup of Heavy Cream
- 1 1/2 cup Bread Crumbs - *See note on how to make your own
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 tsp Paprika
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Garlic Powder
Instructions
- Place heavy cream in separate bowl.
- Place bread crumbs in a bowl separate bowl.
- Add the following to the bread crumbs - salt, black pepper, paprika, red pepper flakes, and garlic powder. Mix well to combine.
- Coat chicken with heavy cream then dip into bread crumbs.
- Place chicken in baking dish.
- Bake for 30 minutes in a preheated 350°F oven.
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