CHICKEN:

1 (1-2 lb.) pkg. chicken tenderloins (boneless, skinless)
1-2 cups Frosted Flakes (crushed into tiny pieces)
all-purpose flour (for dredging)
2 eggs
non-stick cooking spray (I use no-fat spray)

Preheat oven to 350°F.

Dredge chicken strips in flour and then coat in beaten eggs.

Put crushed Frosted Flakes in a Ziploc freezer bag and add 2 or 3 chicken strips at a time. Shake to coat.

Lay chicken strips on a cookie pan and spray both sides of tenders with cooking spray to help with crispiness.

Bake at 350°F for 25 to 30 minutes or until meat thermometer reaches 165°F.

DIPPING SAUCE:

horseradish sauce (any brand)
Dijon mustard

Mix equal amounts horseradish sauce and Dijon mustard for dipping.

Enjoy!

Submitted by: Danielle