The 4-Ingredient Chicken Dinner

Instructions

1. 1

   Line a baking sheet with foil and spray with nonstick spray (or brush with oil).

2. 2

   Place the crackers in a zip-top plastic bag and seal it. Using your hands, a rolling pin, or a mallet, crush the Goldfish as much as you can, but don't turn them into flour. You want some inconsistencies in size; it'll make for better texture.

3. 3

   Find three medium bowls. Stir together the flour, salt, and pepper in one. Whisk the eggs together in the second bowl. Add the crushed Goldfish crackers to the last one.

4. 4

   Working with a few pieces of chicken at a time, add to the seasoned flour and coat well. Then shake off any extra flour, move to the eggs and coat well, and finally add to the crushed Goldfish. Press the Goldfish on so they really stick and form a good crust. Transfer the coated chicken to the prepared baking sheet, leaving a little space between them. Repeat until all the chicken tenders are coated.

5. 5

   Bake until the chicken tenders are cooked through, or reach an internal temperature of 165°F in the thickest part, about 20 minutes. You can also test one of the thicker ones by cutting it in half and making sure it’s cooked through. There’s no need to flip these, but you can flip them halfway through if they are browning too much on one side. Serve the tenders warm. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer until heated through and re-crisped. Love the recipe? Leave us stars and a comment below!