FOR THE PARMESAN-CRUSTED CHICKEN TENDERS
FOR THE BUTTERMILK RANCH DRESSING
Preheat oven to 400F.
Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
In a separate bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
Transfer chicken tenders to previously prepared wire rack.
Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
Transfer the remaining chicken tenders to the prepared wire rack.
Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
Serve chicken tenders immediately with a side of the prepared ranch dressing.
Ranch Dressing WW SmartPoints: 3