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This week: Spicy Chicken Tenders

• 1 1/4 pound boneless, skinless chicken tender strips
• 1/2 cup lowfat buttermilk
• 2 cups crushed white corn tortilla chips
• 2 cups crushed kettle-cooked jalepeno potato chips
• 1/2 tbs Ground pepper
• 1/2 tbs paprika
• 1/2 tbs garlic powder
• Cooking spray

Take pepper, paprika, garlic powder and chips and pulse in a food processor until finely ground and well mixed. Transfer to a large (1 gallon) ziplock bag.

Preheat oven to 400F degrees.

In a shallow bowl or dish, combine buttermilk & chicken. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray.

One by one, take the chicken strips out of buttermilk, shaking off excess liquids, and shake in the ziplock bag until coated. (Discard crumbs after prepping the chicken).

Arrange on the baking sheet.

Bake until chicken is cooked through -- about 8 minutes. Remove from oven, but allow chicken to cool slightly on the sheet (keeps it crispier).

Serve with picante sauce and/or low-fat ranch for dipping.