Goldfish Chicken Tenders

Preheat the oven to 350°F. Line a baking sheet with foil and spray with nonstick spray (or brush with oil).

Crush the Goldfish crackers: Place the crackers in a zip-top plastic bag and seal it. Using your hands, a rolling pin, or a mallet, crush the Goldfish as much as you can, but don't turn them into flour. You want some inconsistencies in shape; it'll make for better texture.

Prepare the breading: Find three medium bowls. Stir together the flour, salt, and pepper in one. Whisk the eggs together in the second bowl. Add the crushed Goldfish crackers to the last one.

Coat the chicken: Working with a few pieces of chicken at a time, add to seasoned flour and coat well. Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish. Press the Goldfish on so they really stick and form a good crust. Transfer the coated chicken to the prepared baking sheet. Repeat until all the chicken tenders are coated.

Bake and serve: Bake for about 20 minutes until they're cooked through, or reach an internal temperature of 165°F in the thickest part of the tenders. You can also test one of the thicker ones by cutting it in half and making sure it's cooked through. There's no need to flip these, but you can flip them halfway through if they are browning too much on one side. Serve tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or BBQ sauce. My kids loved honey!