Oven-Crispy Chicken Tenders with Honey-Mustard Dip

Name: Oven-Crispy Chicken Tenders with Honey-Mustard Dip
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pieces Chicken breast, boneless skinless, cut into strips; 0.5 cup Buttermilk; 1 tbsp Dijon mustard (for marinade); 1.5 cup Panko breadcrumbs; 0.25 cup Parmesan cheese, finely grated; 3 tbsp Olive oil; 1 tsp Paprika; 1 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 cup Plain Greek yogurt; 2 tbsp Honey; 1 tbsp Yellow mustard (for dip); 1 tsp Lemon juice

American · 50 mins

Bake breadcrumb-coated chicken strips until golden; serve with a mild honey-mustard yogurt dip.

C By chef_t

Servings

2 pieces Chicken breast, boneless skinless, cut into strips
0.5 cup Buttermilk
1 tbsp Dijon mustard (for marinade)
1.5 cup Panko breadcrumbs
0.25 cup Parmesan cheese, finely grated
3 tbsp Olive oil
1 tsp Paprika
1 tsp Garlic powder
0.5 tsp Onion powder
1 tsp Salt
0.5 tsp Black pepper
0.5 cup Plain Greek yogurt
2 tbsp Honey
1 tbsp Yellow mustard (for dip)
1 tsp Lemon juice

Calories

449 kcal

Protein

37g

Carbs

30g

Fat

19g

Fiber

Sugar

14g

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Marinate Chicken

1. Cut the chicken breast into strips about 2 cm (3/4 inch) thick. In a bowl, stir together the buttermilk, Dijon mustard and half of the salt, then add the chicken strips and toss to coat. Let sit for at least 15 minutes, or up to 4 hours in the refrigerator.

2 pieces Chicken breast, boneless skinless, cut into strips, 0.5 cup Buttermilk, 1 tbsp Dijon mustard (for marinade), 0.5 tsp Salt
2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a baking sheet with parchment and set a wire rack on top if you have one.
Coat and Bake

3. In a shallow dish, combine the panko, Parmesan cheese, paprika, garlic powder, onion powder, remaining salt and black pepper. Drizzle in the olive oil and toss with your fingers until the crumbs look evenly moistened.

1.5 cup Panko breadcrumbs, 0.2 cup Parmesan cheese, finely grated, 3 tbsp Olive oil, 1 tsp Paprika, 1 tsp Garlic powder, 0.5 tsp Onion powder, 0.5 tsp Salt, 0.5 tsp Black pepper
4. Lift each chicken strip out of the marinade, letting excess drip off, then press firmly into the crumb mixture on all sides. Arrange in a single layer on the prepared baking sheet with space between strips.
5. Bake for 12 minutes, flip the strips, and bake another 8 to 10 minutes until deep golden and the chicken reaches 74°C (165°F) inside. Rest for 3 minutes so the coating stays crisp.
Honey-Mustard Dip

6. While the chicken bakes, whisk together the Greek yogurt, honey, yellow mustard and lemon juice until smooth. Taste and add a little more honey if you want it sweeter. Serve the tenders warm with the dip.

0.5 cup Plain Greek yogurt, 2 tbsp Honey, 1 tbsp Yellow mustard (for dip), 1 tsp Lemon juice

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