Awesome! I've been doing something simular with breast, not the tenderloins...

Just wanted to pass on some tips...(My uncle who's an excutive chef perfected this)

First, to make any chicken recipe taste better, you should brine the chicken...Just put the chicken in a bowl or zip top bag with salt water one hour before cooking...It makes the chicken so much more juicy...

For the oatmeal coating recipe...

Put a half cup of oatmeal into the food processor and powderize it...Mix in your favorite spice rub, I use ms. dash and do several quick pulses...(I actually make a huge batch of this once and store it)...

Dry off the freshly brined chicken with paper towels and coat in the oatmeal powder...

Dip the chicken into a bowl of egg whites...

Redip the chicken into the spice powderized oatmeal and cook...


Two more pieces of advice with cooking...To have an EVEN crispy chicken pieces, air needs to get to the bottom of the chicken...So just placing them on a cookie sheet isn't the best option...A very cheap way is to just put a cooling rack onto of a cookie sheet...Air can still circulate under the chicken making it evenly crispy...

If you like extra crispy coating, cook the chicken until it's just undercooked...Then throw the chicken under the broiler 30 seconds on each side...



If you have a food processor, you can powderize the oatmeal...