Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip
Crispy, crunchy oven-fried chicken tenders might look like kid food, but these are packed with enough flavor to keep the grown ups just as happy. We serve them with a garlicky, lemony, herb-packed yogurt dip.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Entree, Main Course
Cuisine: American
Keyword: crispy, kid friendly
Author: Emily Clifton, Nerds with Knives
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Ingredients
FOR THE DIP:
2tablespoons30ml fresh lemon juice
1small garlic clovefinely grated or chopped (about 1/2 teaspoon)
1 1/2cups425g Greek yogurt or sour cream
2tablespoons5g finely chopped chives
2tablespoons5g finely chopped parsley
2tablespoons5g finely chopped basil
Coarse kosher salt and freshly ground pepperto taste
FOR THE CHICKEN:
2tablespoons30g unsalted butter
1 1/2cups125g panko bread crumbs
1 ½pounds650g chicken tenders or boneless, skinless breasts cut into strips
Coarse kosher salt and freshly ground black pepperto taste
2garlic clovesfinely grated or minced (about 1 tablespoon)
1teaspoonfinely grated lemon zest
2tablespoons25g mayonnaise
1tablespoon16g smooth dijon mustard
Instructions
Make the dip:
In a small bowl, add lemon juice and garlic. Let sit for 5 minutes (this mellows the raw garlic flavor). Mix in yogurt and herbs; season with salt and pepper, to taste. Set aside.
Prepare the chicken:
Heat oven to 425ºF
On medium-high heat, melt 2 tablespoons butter in an 8-inch skillet. When butter stops foaming, add panko bread crumbs and season with a good pinch salt and pepper. Cook, stirring often until crumbs are deep golden brown, 3 to 4 minutes. Add crumbs to a shallow baking dish and set aside.
Dry the chicken well and season with salt and pepper. In a large bowl, mix together garlic, lemon zest, mayonnaise and mustard. Add chicken and mix well to coat each piece.
Lightly spray an oven-safe wire rack with oil spray and place it over a rimmed baking sheet. Dip chicken pieces into bread crumb mixture, pressing to adhere as many bread crumbs as possible. Shake off any excess and place breaded chicken on the wire rack. Bake until cooked through and golden brown, 12-15 minutes. Serve with herb yogurt dip.