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1
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Preheat oven to 425°. Sprinkle chicken with salt and pepper.
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2
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Stir together 1/3 cup flour and next 3 ingredients.
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3
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Whisk eggs just until foamy, and stir in pressed garlic.
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4
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Place a wire rack coated with cooking spray in a 15 x 10" jelly-roll pan.
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5
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Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
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6
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Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.
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