In medium-sized bowl, add yogurt, egg whites, garlic, salt, and pepper to make a paste. If it is too thick, add some water.
Add the chicken and marinate for about 2 hours.
In the meanwhile, grind the oatmeal until course and add the cornflakes.
Once the chicken has been marinated for about 2 hours, coat all sides with the oatmeal/cornflake mixture. Set aside.
In a large, nonstick skillet, over medium-high heat, evenly spray cooking oil for 4 seconds.
Place all the coated chicken in the pan and fry for 7-8 minutes. Spray another 4 seconds of cooking spray on top of the chicken and turn over the fry for another 7-8 minutes or until golden brown.
Remove chicken tenders from heat and serve with strawberry-ketchup sauce on side or drizzle the sauce over chicken fingers.
Serving Size 2 chicken fingers (183g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.