• Preheat oven to 425°F
• Prepare a baking sheet by lining with aluminum foil (optional) and placing a cook rack on the sheet then set aside.
• Prepare the chicken breast by placing into a plastic storage bag and pounding until thinner and even then cut into strips. Season the chicken pieces with a pinch of salt. Set aside.

Dredging Station

• Flour Mixture - in a bowl combine flour and seasonings together.
• Wet Mixture - in another bowl combine eggs, buttermilk and hot sauce then whisk together.
• Bread Crumb Coating - in a third bowl add the bread crumbs.

Prepare for the Oven

• Dredge each chicken strip into the flour mixture, then wet mixture and finally into the bread crumb coating. Place the dredged chicken strips in a single layer on the prepared baking sheet. Lightly spray the chicken strips with non-stick cooking spray.
• Bake 20-25 minutes, (turn chicken strips over halfway through baking and lightly spray the other side) or until golden brown and internal temperature of the chicken is 165°F.

Serve

• Allow the chicken tenders to cool slightly before serving then serve with your favorite side dishes and dipping sauces.