About a hundred times healthier than what you'll get at the drive through, and very versatile.
For 2 servings, you'll need:
+ one package of chicken tenderloins (normally, I'd refuse to buy these because they're often a bit overpriced, but they make this recipe a cinch...regular chicken breasts work, too, though)
+ bread crumbs
+ olive oil
Preheat oven to 350 degrees to F, and lightly oil a baking sheet.
Remove fat from tenderloins, and cut into 2-3 inch strips. Set up three dredging stations:
Flour (about 1/3 cup) in one deep plate, liberally seasoned with S&P.
Eggs (2-3, with a splash of tap water), beaten, in a bowl.
Bread crumbs (about 1/3 cup) in another deep plate, liberally seasoned with S&P. If you want to personalize your chicken tenders, add grated cheese, herbs or even a touch of lemon zest.
Coat each piece of chicken in flour; shake to remove excess. Move on to the egg station, again, allowing the excess to drip off. Finally, evenly coat the chicken in bread crumbs.
Bake for 10-13 minutes, depending on the thickness of the chicken. Enjoy with catsup, honey mustard, barbeque sauce-- or just honey.