Baked Panko-Crusted Chicken Tenders

Forget about the deep fryer and serve these oven-baked chicken tenders coated in panko with a delicious yogurt-based dipping sauce. No guilt!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 252 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• 1 large egg, lightly beaten
• 1 pound chicken tenders
• 1 cup Italian-seasoned panko (Japanese bread crumbs)
• 0.25 teaspoon salt
• 0.125 teaspoon salt
• 0.125 teaspoon garlic powder
• 0.125 teaspoon black pepper
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon dried basil
• 0.25 teaspoon onion powder
• 0.5 cup plain fat-free Greek yogurt
• 0.25 cup jarred roasted red peppers - drained, patted dry and chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 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.

Step 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.

Step 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.

Step 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.