Kickin' Buttermilk Faux-Fried Chicken

***This recipe was found in People magazine, submitted by Lisa Lillien.***

Marinade: at least 1 hour

Bake time: 20 minutes

1/3 C reduced-fat buttermilk

1/8 tsp. paprika

12 oz. boneless, skinless chicken breast tenders (about 8-10 pieces)

1/3 C twig-shaped bran cereal

1/3 C panko bread crumbs

1 T. dry onion soup mix

Salt to taste (optional)

***Family Chef's substitutions: I used Chex multi-bran cereal instead of the twig-shaped bran cereal.

Combine buttermilk and paprika in a large ziplock plastic bag. Mix well. Ad chicken tenders. Toss to coat completely.

Refrigerate for a minimum of 1 hour.

Preheat oven to 375*.

Process cereal in a food processor until it reaches a fine-crumb consistency. Combine cereal crumbs and remaining ingredients in a large shallow bowl.

Drain chicken tenders and discard buttermilk. Coat each tender with crumb mixture and arrange on a lightly greased baking sheet.

Bake 20 minutes or until crisp and done, turning once after 10 minutes.

This was a really fun recipe to make but it was lacking in something, in my opinion. I really think it's because they weren't greasy and oily, which is kind of sad if you think about it! Definitely healthier than regular fried chicken, so I might try it again. The onion soup really gave it a sweet flavor---so much so that my husband thought there was coconut on the tenders!! I'll make it again....but I might add a little bit of oil. :)

Family Chef's Grade: B