Biggest Loser Fried Chicken

2  lb.		chicken tenders
1  quart		lowfat buttermilk
2  pieces		whole wheat breadcrumbs
1  cup		cornstarch
2  teaspoons		paprika
1  tablespoon		and 1 tsp. organic seasoning Salt
1  tablespoon		ground black pepper
1  pinch		cayenne pepper
4		egg whites
5		Pam cooking spray or olive oils

Tip: For nutritional information on all the ingredients in Biggest Loser Fried Chicken just click on each ingredient name. Then adjust the serving size for any Biggest Loser Fried Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

beat egg whites to form soft peaks

Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
Drain and blot with paper towels to remove excess buttermilk.
Meanwhile, preheat oven to 325 degrees Farenheit.
Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
Increase oven heat to 450 degrees F.
Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
Dredge drained and blotted chicken tenders in seasoned starch.
Next, coat dredged tenders thoroughly with beaten egg whites.
Last, dip tenders in bread crumbs to fully coat.
Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.