1lb raw chicken breasts, cut into tenders (apx 2" wide)
1 cup cayenne pepper sauce (I like Tabassco or Frank's Red Hot)
Put all this in a large zipper bag, remove as much air and you can, squish it around to cover all the chicken and get in between them all, and then place in your refrigerator for 1-2 hours. The pepper sauce has vinegar in it so you do not want to let it marinate for too long.
1/2 bag White Cheddar Cheez-Its (or knock off brand)
2 scoops ground flax seeds (optional as this is not for flavor but will kick up the nutritional value with the healthy Omega-3s)
1 tsp paprika
1 TSP garlic powder
Put all this in another large zipper bag and seal, removing as much air as possible. Grab your rolling pin and take out any irritations you have had that day. Keep pounding until you feel you are done or the mixture is pretty pulverized. Shake the bag well to make sure it is mixed well. Pour contents into a large plate.
Remove the bag of chicken from your fridge and give them another good squishing. With tongs take one or two tenders out at a time, roll them in the cracker mixture so all sides are covered and then arrange in a single layer on a greased baking sheet or dish. Repeat for the rest of the chicken.
Bake in a preheated 400 degree oven for 8 minutes. Turn and bake for an additional 8 minutes or until all the juices run clear.
These come out nice and juicy, and are pretty mild. Even my young daughters who do not like spicy foods liked these served with Ranch dressing and a glass of milk. If you like things spicier you can add 1 tsp cayenne powder to the cracker mix. I wish I had a picture to show you but they were eaten too quickly!
