Parmesan Chicken Breast Tenders

• 1.5 ounces all-purpose flour (about 1/3 cup)
• 3 tablespoons fine-ground cornmeal
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk
• 1 large egg, lightly beaten
• 8 chicken breast tenders (about 1 1/4 pounds)
• 1 1/2 tablespoons canola oil
• Cooking spray

1. Preheat oven to 425u0b0. Combine first 7 ingredients in a medium shallow dish.
2. Combine buttermilk and egg in another shallow dish.
3. Dip chicken in buttermilk mixture.
4. Dredge chicken in flour mixture.
5. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned.
6. Transfer chicken to a baking sheet coated with cooking spray. Bake at 425u0b0 for 5 minutes or until chicken is done.
7. 3 Ways to Riff: Cut chicken into bite-sized pieces for nuggets. Use skinless, boneless chicken thighs, cut into strips, for richer flavor. Try the breading on tilapia for homemade fish sticks.

flour, fineground cornmeal, parmesan cheese, garlic, onion powder, black pepper, salt, nonfat buttermilk, egg, chicken, canola oil, cooking spray

Taken from www.myrecipes.com/recipe/parmesan-chicken-breast-tenders (may not work)