Whole-grain Crunchy Chicken Bites

Preheat oven to 400ºF. For dipping, in a small bowl, stir together sour cream, mayonnaise and 1 tablespoon of the ranch mix (reserve the rest for the chicken). Set aside.

For the chicken bites, cut tenders into 1 1/2-inch pieces. Mix together 1 tablespoon of reserved dressing mix and egg white; whisk well. Crush chips in a resealable plastic bag; add remaining dressing mix and paprika, shake well.

Add chicken to the egg white mixture and toss to coat. Add half of the chicken to the chip mixture; shake to coat and arrange in a single layer on a baking stone. (You get crispier coating if baked on a stone. I like to use my Pampered Chef rectangle stone.) Repeat with remaining chicken.

Spray chicken generously with cooking oil spray. Bake 14-18 minutes or until coating is golden brown and chicken is no longer pink.

Divide chicken between plates and serve with the dip! Enjoy!

For a lighter version of the dip, use reduced-fat sour cream and mayonnaise.