Oat-Crusted Baked Chicken Tenders with Apple Slaw

These tenders skip the deep fryer entirely, dipping chicken breast in egg white and pressing it into ground oats before a quick trip through the oven. The crust crisps up nicely and adds a real dose of soluble fiber that a standard breadcrumb coating wouldn't provide.

The slaw on the side leans into apple for more of that same soluble fiber, dressed with a light yogurt and lemon mixture instead of a heavier mayonnaise-based one. Together, the plate stays lean on saturated fat while still delivering the crunch and comfort of a classic tenders dinner.

This is an easy one for a family table — kids tend to like the crispy coating, and the slaw keeps things fresh enough that it doesn't feel like a heavy meal. Leftover tenders reheat well in a toaster oven if you want to keep the crust crisp.