- 8 chicken tenders
- 4 oz crushed garden herbs crackers from Two Moms in the Raw
- Salt and pepper
- 2 eggs
- Coconut oil spray
- Preheat oven to 400 degrees and place a cooling rack on a baking sheet. Add crackers to a food processor and pulse until they are pulverized into crumbs. If you don’t have a food processor you can put the crackers in a large ziplock bag and crush them with a wooden spoon or a large pot. Place those cracker crumbs in a bowl. In another bowl, break eggs and beat them until combined.
- Sprinkle a little bit of salt and pepper to the chicken tenders (just about a pinch for all of them). Then, one at a time, submerge the chicken tenders in egg until coated, shake off excess, then coat in cracker crumbs until fully coated. Spray the cooling rack with coconut oil spray and lay the coated tenders on top. Then spray the top of the tenders with a bit more coconut oil spray and place in the oven for 10 minutes. Remove them from the oven, flip them over, and spray once more. Finish cooking for another 10 minutes. Let sit for about 10 minutes and serve!