Oven-baked Yogurt Chicken Tenders

Chicken Tenders…one of my childhood favorites, and of course I still want to consume them as an adult. This recipe calls for them to be baked instead of fried. Additionally, the yogurt marinade tenderizes and keeps the chicken juicy!

With LOVE from Texas,
The Pint-Sized Mayo

Oven-baked Yogurt Chicken Tenders

4 Servings

Ingredients for marinade:

• 1.5 cups plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon white granulated sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon lemon zest (from about 1/4th of a lemon)
• 1 pound boneless, skinless chicken breast tenders

Ingredients for breading:

• 1 cup Italian breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• non-stick olive oil spray

Directions:

Combine all the marinade ingredients in a bowl and mix.

Place the chicken and marinade in a gallon sized bag and refrigerate for at least an hour or overnight.

When you are ready to bake them, preheat the oven to 300°F and cover a baking sheet with foil (for easy clean up) and spray it with non-stick cooking spray.

Mix the breadcrumbs, parmesan, garlic powder, chili powder, salt, and pepper in a shallow dish or plate.

Pull the chicken in the marinade out of the refrigerator. One by one, roll the strips in the breadcrumb mix. Lay the breaded chicken breast pieces on the prepared baking sheet, and continue until all chicken strips are coated.

Finally, spray the tops with non-stick olive oil spray.

Bake for 20-25 minutes until they are golden brown and the liquid running from them is clear.

Enjoy!!

“Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.” – Bobby Flay