Yields: 2 -4 servings
Ingredients
- 1½ cups non-fat Greek yogurt
- 1 teaspoon dried parsley crushed (Just use your fingers to crush the flakes.)
- ½ teaspoon dried dill weed
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1 pound boneless skinless chicken tenders/tenderloins
- 1 cup whole wheat Panko breadcrumbs
- 1 cup Frank’s Red Hot Wing Sauce
Instructions
- Start by making the yogurt ranch. In a medium bowl, mix together all the ingredients forthe dressing until well combined.
- Place the chicken tenders in a large ziplock food storage bag and add ¾ cup of the yogurt ranch. Seal the bag, removing as much air as possible. Gently squish the chicken around, making sure that each tender gets coated in dressing.Refrigerate for 30 minutes. Go ahead and pop that extra ranch in the fridge, too.
- Preheat the oven to 350°F. Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside. (If you don’t have a wire rack, you can cook your tenders directly on a baking sheet lined with parchment or aluminum foil. They won’t be quite as crispy, but it’s not a big deal.)
- Pour the panko into a shallow bowl with a good pinch of kosher salt. Place this bowl next to the prepared baking sheet and get your marinated chicken from the fridge. (You’re setting up a little assembly line to make your life easier.) One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of panko. Use your fingers to gently press the breadcrumbs onto the chicken tenders; you want each tender to be really well coated. Transfer the breaded tenders to the prepared wire rack, leaving a little bit of space between each one.
- One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. (Tongs make this process less messy.) Use your fingers to gently press the breadcrumbs onto the chicken tenders. (You want each tender to be realllly well coated, capiche?) Transfer the breaded tenders to the prepared wire rack.
- Bake for 25 minutes or until the tenders are cooked through.
- Heat the wing sauce in a medium sauté pan. When hot, remove from the heat and add a few chicken tenders at a time. Use tongs to make sure they get completely coated in sauce. (Just a heads up, the sauce is HOT, so if you’re sensitive to spice, you may only want to coat one side of the tenders.)
- Transfer the buffalo tenders to a plate and serve immediately with the extra ranch for shameless dipping.