12-15 chicken tenders
1 1/2 cups buttermilk
2 tsp worcestershire sauce
2 tsp soy sauce
2 garlic cloves, crushed
1/2 tsp smoked paprika
1/2 tsp dried oregano
2 eggs, beaten
Mix together buttermilk, worcestershire sauce, soy sauce, garlic, paprika and oregano in a medium bowl. Put the chicken in and make sure it's covered with the marinade. Refrigerate for a minimum of 1 hour. The longer it sets, the more flavor you'll have.
Fill a gallon size ziplock bag about 3/4 full with tortilla chips. Crush with hands, and/or a rolling pin until you have crumbs.
Dip each chicken tender in the flour, then egg, then chips, and place on a cookie sheet. Bake at 400 degrees for 15-20 minutes. Turn chicken half way through.
Serve with Maple mustard mayo, Slightly spicy tomato sauce, bbq sauce, ranch, or whatever floats your boat.
This is super kid friendly and also makes a great appetizer for a party.