Ingredients:1/3 cup Glutino gluten-free bread crumbs (or regular, plain bread crumbs work fine too)
2 egg whites
2 tbsp gluten-free flour (or regular, white flour)
1/4 tsp black pepper
1 lb chicken tenderloins (about 10 tenderloins) Optional for buffalo chicken tenders:
1/3 cup Buffalo wing sauce (I use Frank’s Red Hot brand)
Directions:1. Preheat oven to 350°. Line a baking sheet with foil then place wire rack over it. 2. Rinse and pat dry chicken tenderloins with paper towl. 3. Combine flour, black pepper and dry chicken tenderloins in a large Ziplock bag and seal shut. Shake until well coated with flour. Set aside on a plate.
4. Heat bread crumbs in a large dry skillet over medium heat. Cook for a few minutes, continually stirring until golden brown. Transfer to shallow dish. Set aside.
5. In a shallow bowl, lightly beat the 2 egg whites. Set aside. 6. If desired, pour wing sauce in a third shallow bowl. Set aside. 7. Dip each coated tenderloin in egg white, coating all sides, then press it into the bread crumbs. Flip the breast to coat the other side with crumbs and then dip it in the wing sauce (if desired) on both sides to coat. 8. Place the coated breast on the prepared baking sheet. Repeat with remaining tenderloins.
9. Bake tenderloins for 15 minutes on each side (30 min total) on wire rack. Yields about 10 chicken tenderloins (amounts vary with packaging), serving size 2 chicken fingers 2 points on Weight Watchers Points+ System Recipes that use homemade chicken fingers: Buffalo Chicken Wraps Chicken Tostadas I am in no way affiliated with Weight Watchers.