Oatmeal Crusted Chicken Fingers

This works great for a healthy weeknight dinner. I was looking for different ideas for the breading other than my go to Panko for chicken fingers. Julee suggested oatmeal. I was a bit worried about how the final product would turn out but was rather impressed with the results. Not to mention, no deep-frying needed. Serve them for dinner with your favorite dip on the side.

Borrowed the photo from Weight Watchers

Ingredients
1 pound boneless skinless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon garlic powder
2 large eggs
1-1/2 cups oatmeal
Olive oil or canola oil cooking spray

Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Cut chicken breast into about ½ inch strips lengthwise. Combine flour, salt, pepper, and garlic powder in a shallow dish. Lightly beat eggs in another shallow dish. Place oatmeal in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the oatmeal, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more.