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Bake & Roast

Baked Chicken Tenders with Yogurt Ranch
Ingredients
To make ahead, freeze coated (uncooked) tenders on a parchment-lined baking sheet until firm, about 2 hours, then transfer to an airtight container. Bake straight from the freezer at 450 degrees until browned and cooked through, about 40 minutes.
1 cup panko breadcrumbs
1 tsp. garlic powder, divided
1 tsp. onion powder, divided
1 tsp. salt, divided
1/4 cup honey mustard
1 large egg
16 chicken tenders (about 1 1/2 lb.)
1 cup plain Greek yogurt
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
1 Tbsp. apple cider vinegar
1 tsp. water, plus more as needed
1/2 tsp. black pepper
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Baked Chicken Tenders with Yogurt Ranch

Baked Chicken Tenders with Yogurt Ranch

Baked Chicken Tenders with Yogurt Ranch
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:25 minutes
directions
1. Place racks in upper-middle and lower-middle of oven and heat to 450 degrees. Generously grease two baking sheets and set aside.
2. Combine panko and 1/2 teaspoon each garlic powder, onion powder, and salt in a shallow bowl and mix well. In a separate shallow bowl, whisk honey mustard and egg until blended.
3. Working with a few tenders at a time, dip chicken into egg mixture. Let excess drip off, then coat evenly in panko mixture, pressing to adhere. Transfer tenders to baking sheets and coat tops with cooking spray. Bake until breading is golden and chicken is cooked through, 20 to 25 minutes, rotating baking sheets and flipping tenders halfway through.
4. While chicken is baking, whisk yogurt, dill, parsley, vinegar, water, pepper, and remaining 1/2 teaspoon each garlic powder, onion powder, and salt in a small bowl until blended. (If sauce is very thick, whisk in a bit more water.) Serve alongside tenders.
Source: Hannaford fresh Magazine, September 2021
 
 
 
 
 
 
 
 
 
 
 
 
 
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