Oven Fried Chicken Tenders
These are so moist and flavorful you won't miss all the fat from frying.   Emily likes these dipped in BBQ sauce, Alicia likes them in mayo or catsup and Mom likes them with honey mustard. 

2 lbs boneless, skinless chicken breast - cut in tenders
1 cup lowfat buttermilk
3-4 drops Tabasco sauce -- or to taste
2 cups cornflakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp seasoned salt
1/2 tsp pepper
1 tbsp melted butter

Place chicken breast tenders in gallon-sized zipper baggie and add buttermilk and Tabasco. Close top and gently shake bag so chicken is completely covered. Refrigerate for 1 hour, turning bag over a couple of times.

Preheat oven to 425 degrees F. Place cornflakes, flour, garlic powder, onion powder, seasoned salt and pepper in food processor or blender. Cover and blend until mixture is reduced to crumbs. Place crumbs in a small brown paper sack or covered dish. Add chicken tenders to mixture 2-3 at a time and shake until pieces are well coated. Place on greased baking stone or baking sheet. Continue until all pieces are coated. Drizzle chicken with melted butter and place in oven. Bake for about 30 minutes or until juices run clear; turning pieces over once. When chicken is done, if desired, broil chicken pieces about a minute or so until light brown. This will help crisp them up a bit.  Serve immediately with choice of dipping sauce. 

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