Double or triple the recipe to keep some in the freezer for easy re-heating. See below for tips on freezing.
1 cup buttermilk
1 tablespoon Dijon Mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (if desired)
2 pounds boneless/skinless chicken breast cut into thin strips, pounded even them out if needed.
Whole wheat bread crumbs (about 2 cups)
Pre-heat oven to 400 degrees. Place a baking rack on a baking sheet
Mix buttermilk, salt, cayenne and dijon mustard in a bowl.
Place breadcrumbs in a seperate bowl.
Dip chicken in buttermilk mixture, coating thoroughly. Press into breadcrumbs and place on rack on baking sheet.
Bake about 15 - 18 minutes or until cooked through.
*You can also add crushed Cheez-It crackers, Ritz crackers, parmesan cheese, panko, etc. to the breadcrumbs for extra flavor and crunch.
*Mix 1/4 cup of ranch dressing with 1/4 cup of milk (buttermilk or regular milk) to dip chicken in instead of the buttermilk mixture in this recipe.
Cool for 20 minutes on rack. Flash freeze before storing - Place in a single layer on a cookie sheet and place in freezer for 10 - 15 minutes. This keeps the tenders from freezing together while stored. Remove from cookie sheet and place in a freezer bag. To re-heat bake at 350 degrees for 10 - 15 minutes.