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Chicken tenders have become a universally adored dish, cherished by children and adults alike. Their appeal lies not only in their tender, juicy meat but also in their versatility. Perfectly suited for a quick weeknight meal, a family gathering, or even a casual snack, chicken tenders can be dressed up or down to suit any occasion. However, traditional fried chicken tenders, while delicious, can be heavy and high in calories. This is where the baked version comes into play, offering a healthier alternative without sacrificing taste or texture.

Crispy Baked Chicken Tenders with Dip

Discover the ultimate recipe for crispy baked chicken tenders that are sure to please everyone at your table! This healthier alternative to traditional frying retains the delicious crunch while being lower in calories. With juicy marinated chicken, infused spices, and a light coating of panko breadcrumbs, these tenders are perfect for family dinners, snacking, or entertaining. Pair them with your favorite dipping sauces for an extra flavor boost! Enjoy a delightful meal that’s easy to prepare and full of taste.
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Ingredients
  

For the Chicken Tenders:

1 pound chicken breast tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 teaspoon dried thyme (optional)

1/2 teaspoon cayenne pepper (optional, for a spicy kick)

Cooking spray or olive oil for drizzling

For the Dip:

1/2 cup Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

Salt and pepper to taste

1 tablespoon fresh dill or parsley, chopped (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenders and ensure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes (up to overnight for more flavor).

    Prepare the Breading Station: Preheat your oven to 425°F (220°C). Set up a breading station by placing the flour in one shallow dish and the panko breadcrumbs mixed with dried thyme and cayenne pepper (if using) in another dish.

      Bread the Chicken: Remove the chicken tenders from the buttermilk mixture, allowing excess to drip off. Dredge each tender in flour, shaking off the excess, and then dip into the egg mixture, allowing it to coat the chicken. Finally, roll the tenders in the panko breadcrumbs to fully coat.

        Bake the Chicken: Line a baking sheet with parchment paper or lightly spray with cooking spray. Arrange the breaded chicken tenders on the sheet in a single layer. Lightly spray the tops with cooking spray or drizzle olive oil for extra crispiness. Bake for 20-25 minutes or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).

          Make the Dip: While the chicken is baking, prepare the dip. In a small bowl, mix together Greek yogurt, mayonnaise, Dijon mustard, honey, lemon juice, and dill or parsley. Season with salt and pepper to taste. Adjust ingredients according to your preferred level of sweetness or tanginess.

            Serve: Once the chicken tenders are nicely golden and crispy, remove them from the oven and let them cool for a few minutes. Serve warm alongside the creamy dip.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4