Baked Chicken Tenders

Name: Baked Chicken Tenders
Total time: 45 min
Ingredients: 1 1/2 cups full-fat Greek yogurt, labneh or sour cream; 1/4 cup finely chopped chives; 1/4 cup finely chopped parsley; 2 tablespoons finely chopped dill; 2 tablespoons fresh lemon juice; 1 small garlic clove, finely grated or chopped; Kosher salt and freshly ground pepper; 1 1/2 pounds boneless, skinless chicken breasts; Kosher salt and freshly ground pepper; 1 cup all-purpose flour; 2 teaspoons smoked paprika; 2 large eggs, beaten to blend; 2 cups bread crumbs (preferably panko or other coarse bread crumbs); 3 tablespoons olive oil

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Total: 45 minutes

Servings: 4

Author : Alison Roman

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Instructions

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Step 1

Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.

Step 2

Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.

Step 3

Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.

Step 4

Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.

Step 5

Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.

Step 6

Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

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