Whisk together buttermilk, egg, and remaining dressing mix. Place flour and crushed tortilla chips in separate shallow dishes. Dredge chicken tenders in flour; dip in buttermilk mixture, and roll in crushed chips. Coat chicken lightly on all sides with cooking spray. Set aside.
Place a large baking sheet in 450* oven for 5 minutes. Place chicken on hot pan. Bake 18 minutes, or until crust is lightly browned.
Time to Prepare: Prep: 22 mins, Cook: 18 mins
Nutritional Information: Calories: 411 (30% from fat); Fat 13.8g (sat 3.2g, mono 7.1g, poly 2g); Protein 32g; Carb 38.7g; Fiber 2g; Chol 96mg; Iron 2mg; Sodium 640 mg; Calc 82mg
Submitted By: Kyle
Original Source: Southern Living Busy Moms Weeknight Favorites
Leftovers are fabulous cold in a wrap!
I used Cool Ranch Doritos.
Can be made ahead and frozen! After cooking, cool completely. Please chicken in a large ziploc freezer bag. Seal and freeze up to 1 month. Preheat oven to 425*. Remove desired amount of chicken from plastic bag, and place on a baking sheet. Bake at 425* for 20 minutes or until hot and crispy.