Goldfish Chicken Tenders

Ingredients

• Nonstick spray, for sheet pan
• 2 cups Goldfish cheese crackers, well crushed
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 large eggs
• 2 pounds chicken breast, sliced into strips about 2-inches long and 1/2-inch thick
• 1 6-inch sub roll
• 1 tablespoon mayonnaise
• 1/2 cup shredded iceberg lettuce
• 3 to 4 Goldfish chicken tenders
• Pickled banana peppers

Directions

1. Set the oven to 350 degrees F. Cover a baking sheet with foil, then coat it with nonstick spray, or use a brush and oil instead. For the cracker crumbs, seal the crackers inside a zip-top plastic bag and crush them with your hands, a rolling pin, a mallet, or your children’s very enthusiastic hands. Stop before they become flour; a mix of crumb sizes gives you a nicer coating.
2. Set out 3 medium bowls. In one, combine the flour, salt, and pepper. Beat the eggs in another. Put the crushed Goldfish crackers in the remaining bowl.
3. To coat the chicken, work with a few strips at a time. Drop them into the seasoned flour and cover them all over, then tap away the excess. Move them through the eggs until coated, then into the cracker crumbs. Press the crumbs onto the chicken so they cling and build a sturdy crust.
4. Place each breaded strip on the prepared baking sheet. Keep going in the same order until every chicken tender has its coating.
5. Bake the tenders for about 20 minutes, until the chicken is cooked through or the thickest area registers 165 degrees F. If you want another check, cut a thicker piece in half and make sure the center is cooked through.
6. No flipping is required, though if one side is taking on too much color, turn the tenders at the halfway point.
7. Bring them to the table warm with a veggie and/or side salad and whatever dips you like, such as ketchup or bbq sauce. Honey is fair game too. If you’re in the mood, make the Dad Add and turn it into a sandwich.
8. Leftover tenders will keep in the fridge for 3 to 4 days. Skip the microwave unless you’re fine with a soft coating. Warm them slowly in a nonstick skillet over low heat until heated through, or arrange them on a baking sheet and reheat until the crust crisps back up, 7 to 8 minutes.