6 breasts of chicken tenderloins
1 carton of egg beaters
1/2 cup of ground flaxseed
1/2 cup of wheat germ
1 tsp of Cajun seasoning
1 can of non-stick cooking spray
1/2 cup of ground almond meal (optional)
Dry seasonings (garlic, onion powder, chili powder, paprika) to taste
Preheat oven to 350°F. Spray cookie sheet with non-stick cooking spray. In a small bowl, combine about half of the egg-beater carton and cajun seasoning. In a large plastic ziplock bag, combine the mixture of wheat germ, ground flaxseed and/or almond meal.
Rinse chicken tenderloins with water and vinegar, pat completely dry; excess water will prevent the chicken from becoming crunchy.
Dip chicken into egg mixture, and put chicken into ziplock bag to shake with crumb mixture. Place pieces of chicken tenderloins on greased metal cookie sheet so that they don’t touch. Spray the top of the chicken with just a little of the cooking spray so that it will crisp.
Bake for 30 to 45 minutes until the chicken appears to look like real golden fried chicken and chicken juices run clear.