Baked Chicken Tenders

I often crave an order of naughty chicken tenders. I've made numerous variations of fried chicken tenders in my lifetime, but these shot right up to the top immediately. I now crave these instead of any restaurant version.

While I would love to take credit for the original version, but nope, it belongs to Trisha Yearwood and I think of her every time I make my low carb version. These give me the naughty feeling without the ingredients I try to avoid.

Yields 1-1.5 lbs of chicken tenders

Breading:

2 cups Fat Snax Cheddar Cracker

1 cup shredded cheddar cheese (I use a taco version)

1 tsp garlic powder

pinch of salt (optional)

Combine in a food processor until you have crumbs

Liquid Mixture:

2 heaping tbsp of mayo

2 tsp blackening seasoning

Salt (if necessary)

Lightly dredge each tender in the mayo mixture and wipe off excess. Coat in crumb mixture and place on a sheet pan with rack. Bake at 425° for 15 minutes.

ProTip: If you don't like mayo or are looking for a different flavor, try using spicy brown mustard instead.