| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 4 chicken breasts sliced into strips
- 1 1/2 cups plain non-fat greek yogurt
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon ground pepper
- 2 cups panko breadcrumbs
- 2 cups wing sauce
- blue cheese and/or ranch dressing for dipping
Ingredients
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Instructions
- Preheat your oven to 400 degrees.
- In a bowl, combine the non-fat Greek yogurt, parsley, onion powder, dill weed, smoked paprika, garlic salt, and ground pepper. Mix well.
- Transfer the yogurt mixture to a large ziploc bag. To the bag, add the chicken breasts (that have been sliced into strips, resembling tenders). Coat the chicken with the yogurt mixture.
- Place panko breadcrumbs in a shallow dish starting with one cup, adding additional breadcrumbs as needed. Remove the yogurt-coated chicken strips from the bag, and one-by-one, dredge strips with breadcrumbs, coating generously.
- Place a wire rack atop a tinfoil-lined baking sheet. Place the panko-covered chicken strips on the wire rack. Bake at 400 degrees for 22-25 minutes, until the chicken has cooked through.
- Pour the wing sauce in a shallow dish, starting with one cup and adding additional sauce as needed. Coat the strips in wing sauce, and serve immediately with blue cheese and/or ranch dressing. Enjoy!
Recipe Notes
We'll hold on the wine, these spicy tenders deserve an ice cold beer. Cheers!
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