1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. Sprinkle both sides of chicken tenders with rub; let stand 15 minutes.
2. In wide, shallow dish, whisk egg and buttermilk; in separate wide, shallow dish, stir quinoa and flour.
3. Dip tenders in egg mixture, then in quinoa mixture to coat, patting lightly so mixture adheres; place on prepared pan and spray with cooking spray.
4. Bake tenders 20 minutes or until lightly browned and crisp and internal temperature reaches 165°, turning once; serve with dressing. Makes about 12 tenders.
- 8 g Fat
- 2 g Saturated Fat
- 108 mg Cholesterol
- 562 mg Sodium
- 25 g Carbohydrates
- 2 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 34 g Protein
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Nutritional Information
- 8 g Fat
- 2 g Saturated Fat
- 108 mg Cholesterol
- 562 mg Sodium
- 25 g Carbohydrates
- 2 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 34 g Protein
Directions
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. Sprinkle both sides of chicken tenders with rub; let stand 15 minutes.
2. In wide, shallow dish, whisk egg and buttermilk; in separate wide, shallow dish, stir quinoa and flour.
3. Dip tenders in egg mixture, then in quinoa mixture to coat, patting lightly so mixture adheres; place on prepared pan and spray with cooking spray.
4. Bake tenders 20 minutes or until lightly browned and crisp and internal temperature reaches 165°, turning once; serve with dressing. Makes about 12 tenders.