Chicken Tenders

Total Time:
22 min
10 min
12 min

4 servings

  • 1 pound boneless, skinless chicken tenders
  • Salt and pepper
  • 1 (8-ounce) container plain yogurt
  • 2 cups finely ground, toasted bread crumbs
  • Olive oil or pan coating

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.

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    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
    The breading turned out gooey and didn't brown in the time it took for the chicken to cook through.
    I used Italian bread crumbs instead of plain. Wasn't a bad recipe for keeping fat lower, but I still enjoy Paula Deen's version of chicken nuggets. You just have to eat less of hers!
    Such an easy recipe, turned out perfect! Great taste!(Good for picky eaters, too!)
    Easy to prepare and quite tasty.
    These were easy and quick. I was surprise to find out using yogurt was a great paste for the bread crumbs.
    This is a great replacement for Fried Chicken Strips!

    My kids love it!
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    Recipe courtesy of Food Network Kitchen