Crispy Baked Chicken Tenders with Creamy Herb Sauce
5 from 2 votes
Breaded chicken tenders baked until crispy, served with a tangy garlic and herb sauce
Servings 4
Prep Time 25 minutesmins
Total Time 40 minutesmins
Ingredients
For the Herb Sauce:
1/2cupMayonnaise
1/2cupSour cream, or substitute plain, non-fat Greek yogurt
1/2cupMilk
2tbspFresh dill, chopped
2tbspFresh parsley, chopped
1cloveGarlic, minced
1/2tspGarlic powder
1/2tspMild chili powder
Salt and pepper, to taste
For the Chicken:
26-8 oz.Boneless, skinless chicken breast, sliced into even sized tenders
1 1/2cupsAll purpose flour
1tspSalt
1tspPepper
1tspPaprika
2Eggs
1/2cup Milk
2-3cupsItalian breadcrumbs
Instructions
For the Herb Sauce:
In a mixing bowl combine the mayonnaise, sour cream, milk, dill, parsley, garlic, and seasonings. Whisk well to combine and refrigerate until needed.
For the Chicken:
Preheat oven to 375 degrees F. Start by preparing the breading station. In a large shallow dish combine the flour, salt, pepper, and paprika, stir to combine. In a separate large shallow dish combine the eggs and milk, whisk well to combine. Pour the Italian breadcrumbs into a separate shallow dish.
Line a large baking sheet with parchment paper and set near the breading station. Take each chicken tender, this is best done in batches, and dip first in the egg mixture, coat well.
Next, dip in the seasoned flour mixture, coating completely. Dip the chicken tender back into the egg mixture, and finally into the breadcrumbs, press into the mix until coated well. Transfer to the prepared baking sheet and continue the egg, flour, egg, breadcrumb process with all remaining pieces of chicken.
Once all of the tenders have been breaded place into a preheated 375 degree oven and bake for 8-10 minutes. The chicken should come to an internal temperature of 165 degrees F before consuming.
Serve the crispy baked chicken tenders with the fresh herb sauce, and enjoy! Any unused sauce will keep in an airtight container in the fridge for up to a week.