Crispy Chicken Tenderloins with Honey Mustard Dipping Sauce

This is much better than McDonald's fare...
12 chicken tenderloins
2 egg whites
2 Tbsp water
1½ cup Panco bread crumbs
2 tsp Pimenton smoked paprika
2 tsp Old Bay Seasoning

Honey Mustard Dipping Sauce (see below)

Preheat oven to 375. Whisk together water and egg whites. In a separate platter with sides, mix together the Panco, paprika and Old Bay seasoning. Liberally salt and pepper the chicken tenders and season with a dash of garlic salt. Line a large baking sheet with aluminum foil and spray liberally with Canola oil. Individually toss each tenderloin in the egg white mixture, drain and then toss carefully in the Panco crumbs. Make sure you turn sufficiently, and pat a bit with your fingers, to make sure the chicken is coated completely. Lay all tenderloins on the baking sheet, evenly distributed.

Bake for 20-25 minutes until chicken is completely cooked through. Prepare and serve with Honey Mustard dipping sauce.

Serves 4.