Chicken Tenders

• 3 Ounce chicken thighs
• 3/25 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon paprika
• 1/4 Teaspoon cumin
• 1/2 Tablespoon olive oil
• 1/2 Tablespoon cooking spray
• 1/4 Cup all-purpose flour
• 1 egg
• 1/4 Cup panko crumbs
• 1 corn
• 1/4 cucumber
• 1 peach
• 1/4 Cup green pea crisps

• Preheat your oven to 375°F (190°C).
• Cut the chicken thighs into strips approximately the size of a finger. We’re using chicken thighs because they are the softest cut for kids, but you can also use pre-cut chicken tenders from the store.
• Season the chicken strips with salt, pepper, garlic powder, paprika, cumin, and a drizzle of olive oil. Mix everything until well combined. Set the seasoned chicken aside and reserve it for later. Grease a baking tray with avocado oil spray and reserve for later.
• Set up a dredging station on your countertop. Place three plates: on one plate, put the flour; on the second plate, place the beaten eggs; and on the third plate, place the panko crumbs.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.