1 1/2 cups panko bread crumbs
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
3/4 cup non-fat buttermilk
1 1/2 pounds chicken breast tenders
Cajun-Creole Dipping Sauce (recipe follows)
Preheat oven to 450 degrees.
Combine panko through salt in a shallow dish. Pour buttermilk into another shallow dish.
Dip chicken in buttermilk; dredge in panko mixture, pressing firmly to coat. Shake off excess panko mixture. Place chicken on a wire rack; let stand 10 minutes. While chicken stands, place a jelly-roll pan in oven to heat.
Coat chicken well with cooking spray. Remove hot pan from oven; coat with cooking spray. Arrange chicken in a single layer on pan. Bake at 450 degrees for 23 minutes or until chicken is lightly browned. Serve with Cajun-Creole Dipping Sauce.
These are by far the crispiest chicken tenders I've ever made. We threw the leftovers in the oven to re-heat and they were just as crispy for round two!
Cajun-Creole Dipping Sauce
6 tablespoons fat-free mayonnaise
2 tablespoons Dijon mustard
1 1/2 teaspoons chopped fresh parsley
1 teaspoon salt-free Cajun-Creole seasoning (salt-free)
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl, stirring until blended.