Oat Crusted Chicken Tenders
1 pound chicken tenders
1 cup oats
1 teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon garlic powder
1 teaspoon smoked paprika
2 tbsp parmesan cheese
1 tbsp chopped cilantro
Black pepper to taste
¼ cup milk or buttermilk
Pre-heat oven to 425 degrees, line a baking sheet with foil or parchment paper and spray it with cooking spray.
In a food processor, combines oats, chili powder, salt, garlic powder, smoked paprika, parmesan, cilantro and black pepper until a crumb like consistency is made.
Pour crumb mixture into a shallow dish.
In a separate shallow dish, whisk together the egg and milk.
Dip each chicken tender in the egg wash until it is completely coated then place it in the oatmeal mixture coating it completely.
Shake off any excess almond meal, then place it on the prepared baking sheet.
Repeat the process until all of the chicken tenders are coated.
Bake the chicken tenders for 14-16 minutes, flipping them over onto the other side halfway through the cooking time.
Serve with ketchup or BBQ sauce. Enjoy!