Easy but missing something....

Hello again!  I want to mention that making chicken fingers is not easy.  I had help with it because I was sick and did not want to make John sick.  So, he did most of the dirty work for the recipe. 
       I used a recipe for Finger Lickin' Chicken Fingers from a cookbook I got for hypertension:

Servings: 10

Prep Time: 10 min. Cook time: 12 to 15 min.

Per Serving: CALORIES 144 (from fat 72) FAT 8 g SAT fat 2 g CHOLESTEROL 19 mg

SODIUM 228 mg CARBS 11 g DIETARY FIBER 1 g PROTEIN 8 g POTASSIUM 100 mg

1 cup cornflake crumbs or panko breadcrumbs

½ tsp garlic powder

½ tsp onion powder

½ tsp parsley

¼ tsp freshly ground black pepper

¼ tsp paprika

2 egg whites

½ tsp Dijon mustard

½ tsp vegetable oil

1 lb. Chicken tenders

Preheat your oven to 400 degrees.

Mix together the crumbs, garlic and onion powders, parsley, pepper, and paprika.

Combine the egg whites, mustard, and oil in a medium bowl and soak the chicken pieces in this mixture.

Drain a few pieces at a time and roll them in the crumb mixture. Place the chicken tenders on a lined baking pan and place the pan in the oven for 12 to 15 minutes. Turn halfway through the baking process.

Note: For cost savings, purchase whole chicken breasts and cut across the grain in 1-inch strips.

Tip: If you prefer thinner chicken tenders, place the strips between two pieces of heavy-duty plastic wrap and gently pound them with a meat mallet to the desired thickness.

          They were good but were definitely missing something.  You can really taste the spices but it was still bland in a way.  I think next time I will try using different bread crumbs or cornflakes and maybe adding more pepper.