Oven Baked Chicken Tenders
These Oven Baked Chicken Tenders are juicy and packed with flavor. Dipped in yogurt and coated with a deliciously seasoned Panko breading, these crispy chicken tenders have an irresistible crunch! The perfect easy dinner recipe.
- 1½ cups Panko breadcrumbs keto pork panko crumbs work too
- 1 large egg, lightly beaten
- ¼ cup plain yogurt
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- ½ teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 pound chicken tenderloins
- oil spray
Preheat oven to 400˚F
Line a sheet pan with foil or parchment paper and set aside.
Place panko crumbs in a bowl.
In a bowl combine lightly beaten egg, yogurt, dijon mustard, garlic powder, salt, and fresh ground pepper; whisk with a fork until thoroughly combined.
Add chicken tenders (working with one chicken tender at a time), into the egg batter and toss to coat.
Pick up chicken and place it into the panko bowl.
Sprinkle chicken tenders with breadcrumbs, then press down to adhere.
Transfer to prepared baking sheet; repeat with remaining chicken.
Spray chicken tenders with oil spray.
Bake for 15 minutes; check for doneness with an instant read thermometer - chicken is baked when thermometer registers at 165˚F. Don’t overcook.
Remove from oven and serve immediately, with honey mustard sauce.
Calories: 248kcal | Carbohydrates: 17g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 121mg | Sodium: 633mg | Potassium: 505mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg