I love to dip these in barbecue sauce or ranch dressing and I like them sliced over a bed of baby lettuce. In fact, these crisp, cheesy tenders are so popular, I often have to make a double batch to feed my hungry crew. Yield: 6-7 chicken tenders
Preheat the oven to 450 degrees.
Place crackers, parmesan cheese and garlic in the bowl of a food processor fitted with a steel blade attachment. Pulse until crackers are finely ground. Pour into a large plate.
Beat the egg and place in a large zip-top bag. Add the chicken tenders, seal tightly and shake to coat. Dredge the chicken pieces through the cracker crumbs, coating thoroughly. Shake off any excess and place tenders on a cooking sheet that has been coated with cooking spray.
Drizzle the melted butter over the tenders and bake for 15-18 minutes, turning once halfway through cooking. Serve immediately with barbecue sauce or ranch dressing.