Baked Chicken Tenders With Yogurt Mustard Sauce

These chicken tenders are juicy and crispy. The yogurt mustard sauce is low in fat and very tasty.

• Ready In: 6 hrs 30 mins
• Serves: 4

Ingredients

• 1  cup low-fat buttermilk
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1  teaspoon  Italian herb seasoning
• 3  large chicken breasts
• 1  cup  panko  breadcrumbs
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1  teaspoon  Italian herb seasoning
• 1⁄2 teaspoon paprika
• 1⁄2 cup plain fat-free yogurt
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon garlic powder
• 2  teaspoons ketchup or 2  teaspoons sriracha sauce
• 1  pinch salt

Directions

1. Put the first 4 ingredients into a large plastic freezer bag and mix well.
2. Take the chicken breasts out and lightly pound them out. Then cut 4 equal pieces out lengthwise from each breast. Place the strips into the freezer bag with the spice and buttermilk mixture.
3. Place the bag into the refrigerator for at least 4 hours or overnight is better.
4. Turn over on to 450 and line a large baking sheet with parchment paper.
5. While over is heating place the Panko bread crumbs, garlic powder, onion powder, Italian herb blend, and paprika into a food processor. Add about 3 tablespoons of olive oil and lightly pulse until the oil and seasoning are well mixed.
6. Take the tenders out and liberally coat them with the bread crumb mixture and lay on parchment paper.
7. Place tenders in the oven for 10-15 minutes at 450. Then reduce the heat to 350 and continue cooking until the tenders are lightly brown. Allow to cool before serving.
8. To make the dipping sauce put the yogurt, mustard, garlic powder, and ketchup into a small bowl and mix well. Add the Sriracha sauce of you like a little bit of bite to the sauce.