Chicken Tenders

Recipe courtesy Kathleen Daelemans

Show: Episode:

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
22 min
Prep
10 min
Cook
12 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 12 reviews

  • on October 09, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 01, 2010

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 28, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per serving
 
Calories
253
 
Fat
6.6 g
 
Saturated Fat
1.6 g
 
Carbohydrates
15.5 g
 
Fiber
0.5 g
 
Protein
31 g
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.