I don’t know about you, but chicken tenders and macaroni and cheese always remind me of lunches as a kid. Possibly with some green beans, that miraculously ended up stuffed under the tie-on chair cushions. Or spaced out all over the plate to give the illusion that some were eaten. Or in the dog’s belly. In any case, the chicken tenders and macaroni were never stuffed anywhere besides our precious little tummies!

What you will need: Chicken, I’m using boneless skinless chicken breast tenderloins. Baking Miracle’s baking coating, italian style bread crumbs, half a teaspoon of black pepper, half a teaspoon of sugar, half a teaspoon (or eyeball it) of Mrs. Dash’s Extra hot (which is thebeststufftoeverbeinvented i♥you Mrs. Dash!) salt to taste, and one egg.

We’ll start with getting our breading together. First, add your Bakin’ Miracles. I kind of just eyeballed it here. You don’t have to add this, either. I just like the subtle smokey flavor it gives the chicken, and also the nice orange color.

Add your bread crumbs. Again, I just eyeballed it!

This. Stuff. I LOVE Mrs. Dash. I have used every kind that they make, and I have to say, there isn’t a better variety of spices out there. Go buy them, now!

Pepper, sugar, and sea salt. You can also use regular table salt, or kosher salt. And all that pepper didn’t go in here, only about half. The other half went into the mac and cheese.

Isn’t that beautiful? Give your spice and bread crumb mixture a good mix, and let’s get it on the chicken!

Give your egg a good stir.

Grab a piece of your chicken, and…

Let it go for a swim.

Making sure all parts of the breast are coated. I use tongs, because raw meat grosses me out, eggs too. Yes, I’m a girl about germs.

Nice and coated.

Drop it right in the center of your bread crumb mixture, and give the bowl a good shake to give it a good coat.

Turn it over and do the same.

Transfer the coated chicken to a baking sheet with a rack on it. (Hahaha… I’m funny.) I used a baking rack (or you can stick a cooling rack on a baking sheet, same dif) so the bottoms of the chicken don’t get too mushy. If you don’t have one, you can just flip your chicken over half way through baking. But I’m lazy, so I’ll take any shortcut ya got.

These should bake for about 20-25 minutes on 350. At the end of baking, I also turned on the broiler, to give it some extra color.

Come to Mama!