| Level: | Intermediate |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless, skinless chicken tenders
- Salt and pepper
- One 8-ounce container plain yogurt
- 2 cups finely ground, toasted bread crumbs
- Olive oil or pan coating
Instructions
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.
Nutrition Facts
| Calories | 253 calorie |
| Total Fat | 6.6 grams |
| Saturated Fat | 1.6 grams |
| Carbohydrates | 15.5 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 31 grams |
Reviews
Made them but the 6 minutes turned into 15 minutes on each side, cause the bread crumbs were falling off so I kept them there longer. Would do them again, I would just adjust the time next time.
Just made this and it turned out quite well. Used an air fryer to keep the fat content down, 350 degrees for 12 minutes, flip halfway through. The tenders were cut thin, so not as much cooking needed as was suggested online. Also toasted the bread crumbs in a frying pan. You have to keep an eye on that, because the line between toasted and burned is very thin. Caught them just before they got burned. Overall, I’d make these again.
I add finely chopped pecans to the breadcrumbs and a few spices to kick up the heat and these come out moist and delicious every time! A tasty alternative that is *almost* as good as the real deal!
To get an dry outside it became a chewy center
I followed excatly as told and they never “crisped” like mentioned even after putting them back in the oven another 15 mins. The yogurt and bread crumbs was more of a thick sauce than a breading.
I did exactly what it said and mine are gummy and the breading fell off. Should have read the reviews… I am starting to think that these 5 star reviews are bogus!!!
I had a hard time with this recipe. It seemed like a great idea to use yogurt but the chicken came out gummy. When I picked them up with tongues, the breading and yogurt had made this gooey coating that never hardened or crisped up. So I put them back under the broiler with no improvement. Just use egg to coat, buttermilk or eat something else! You’re not really saving much by using yogurt! It is the breading bad for you over the small amount of egg or milk!
this is so good i could eat this all day long
No seasoning advised for the chicken or the breadcrumbs. The yogurt makes the chicken somewhat sour. This recipe is totally lacking flavor. A good sauce might compensate but again, no suggestions provided. I wouldn’t make it again. I might marinate in a yogurt dressing and then crumb and bake.
No flavor, the breading didn’t stick and didn’t brown. Won’t make it again