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Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip

Author: Emily Clifton, Nerds with Knives


  • 2 tablespoons 30ml fresh lemon juice
  • 1 small garlic clove finely grated or chopped (about 1/2 teaspoon)
  • 1 1/2 cups 425g Greek yogurt or sour cream
  • 2 tablespoons 5g finely chopped chives
  • 2 tablespoons 5g finely chopped parsley
  • 2 tablespoons 5g finely chopped basil
  • Coarse kosher salt and freshly ground pepper to taste
  • 2 tablespoons 30g unsalted butter
  • 1 1/2 cups 125g panko bread crumbs
  • 1 ½ pounds 650g chicken tenders or boneless, skinless breasts cut into strips
  • Coarse kosher salt and freshly ground black pepper to taste
  • 2 large garlic cloves finely grated or minced (about 1 tablespoon)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons 25g mayonnaise
  • 1 tablespoon 16g smooth dijon mustard


  • Heat oven to 425ºF
  • 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: 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.
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