Buffalo Chicken Tenders

It's back to school time in Virginia!!!  I don't have kids in school, but I start a graduate class next Monday.  My favorite meal growing up (okay, still one of my favorite) are chicken fingers.  Being from Buffalo and loving chicken fingers, I saw this recipe from Alida's Kitchen and had to make it.  Some close runners up include chicken fingers with ranch breading and another one with crushed up cheez-its.  This was a winner for last night's dinner :)

Baked Buffalo Chicken Tenders

Ingredients
2 tbs whole wheat flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp minced onion
1/2 tsp salt
2 egg whites, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup Italian style breadcrumbs
1 pound chicken tenders/ chicken tenderloins
1/2 cup hot sauce
1 tbs butter, melted

Directions
Preheat oven to 400 degrees.  Spray baking sheet with cooking spray.  Set aside.

Use three bowls.  In one, combine flour, garlic powder, paprika, minced onion, and salt.  In another, mix the egg whites.  In the last, add the breadcrumbs.

Working with one tender at a time, dredge chicken in flour mixture, then dip in egg whites, followed by  bread crumbs, making sure chicken is coated, and then place on prepared baking sheet.  Repeat.

Bake for 20 minutes or until chicken is thoroughly cooked.

Meanwhile, whisk hot sauce and butter.  Once chicken is done, remove from oven and drizzle with hot sauce mixture, making sure to flip to get both sides.

Serves four.