Baked Panko-Crusted Chicken Tenders
Description
Forget about the deep fryer and serve these oven-baked chicken tenders coated in panko with a delicious yogurt-based dipping sauce. No guilt!
Ingredients
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1/2 cup plain fat-free Greek yogurt
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1/4 cup jarred roasted red peppers - drained, patted dry and chopped
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1 tablespoon balsamic vinegar
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1/4 teaspoon dried basil
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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1/8 teaspoon garlic powder
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 pound chicken tenders
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1 cup Italian-seasoned panko (Japanese bread crumbs)
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1 large egg, lightly beaten
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Make the dipping sauce: Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth, then refrigerate until ready to use.
3
Make the chicken tenders: In a small bowl, combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly.
4
Toast panko in a skillet over medium-high heat until golden brown, 4 to 5 minutes. Transfer to a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders onto the prepared baking sheet.
5
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.