Eleven Herbs and Spices Oven-Fried Chicken Tenders

Rather than pop over to a drive-thru near you for a taste of southern deep fry, try this slimmed version. It has all the flavor but is light on the calories.

Ingredients

1 cup buttermilk
4 tablespoons of Eleven Herbs and Spices Seasoning Mix, divided. (See recipe below.)
½ teaspoon salt
1 ½ pounds boneless, skinless chicken breast, trimmed
2 cups Japanese-style panko breadcrumbs
2 tablespoons vegetable oil
2 large egg whites
1 tablespoon Dijon mustard
Ground black pepper to taste

Eleven Herbs and Spices Seasoning Mix

1 tablespoon sweet paprika
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon ground mustard
½ teaspoon allspice
½ teaspoon basil
½ teaspoon celery salt
½ teaspoon dried sage
½ teaspoon garlic powder
½ teaspoon marjoram
½ teaspoon oregano

Instructions

Combine all herbs and spices for seasoning mix in a bowl. Mix well. Set aside.
Combine salt, 2 teaspoons seasoning mix in a large bowl.
Add buttermilk and whisk until the salt is completely dissolved and the seasoning mix is dispersed in the liquid.
Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. Do not marinate any longer than 30 minutes.

Combine breadcrumbs, the remaining 1 teaspoon paprika and ½ teaspoon each onion powder and garlic powder in a large shallow. Add 2 tablespoons oil and toss well to coat.

Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
Preheat oven to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.
Remove the chicken from the marinade, shaking off any excess. Dip the chicken into the egg mixture, coating both sides.
Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the chicken pieces on the prepared rack.
Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
Serve with dipping sauce of your own choosing.
Enjoy!