Baked Chicken Tenders With Yogurt Mustard Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the first 4 ingredients into a large plastic freezer bag and mix well.
  • 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.
  • Place the bag into the refrigerator for at least 4 hours or overnight is better.
  • Turn over on to 450 and line a large baking sheet with parchment paper.
  • 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.
  • Take the tenders out and liberally coat them with the bread crumb mixture and lay on parchment paper.
  • 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.
  • 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.
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