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Baked Crispy Panko Chicken Tenders
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings

Ingredients
- 1/2 cup plain fat-free Greek yogurt
- 1/4 cup jarred roasted red peppers - drained, patted dry and chopped
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound chicken tenders
- 1 cup Italian-seasoned panko (Japanese bread crumbs)
- 1 large egg, lightly beaten
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare the baking sheet by lining it with parchment paper.
3
Create a delicious dipping sauce by blending together Greek yogurt, diced red peppers, balsamic vinegar, chopped basil, salt, pepper, and garlic powder in a compact food processor. Chill the mixture in the refrigerator until you're ready to serve.
4
Prepare the chicken tenders by mixing together garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle the seasoning blend evenly over the chicken tenders and toss to coat.
5
Toast panko breadcrumbs in a skillet over medium-high heat until they turn golden brown, taking around 4 to 5 minutes. Transfer the toasted breadcrumbs to a shallow dish. Crack an egg into another shallow dish. Dip chicken tenders first into the egg, allowing any excess to drip off, then coat with panko breadcrumbs. Place the coated tenders onto the prepared baking sheet.
6
Bake the chicken tenders in a preheated oven until they are no longer pink in the center and the juices flow freely, taking around 12 to 15 minutes, flipping them halfway through. To ensure the chicken is cooked, insert an instant-read thermometer into the center and verify that it reaches at least 165 degrees Fahrenheit (74 degrees Celsius). Serve the chicken tenders with the prepared dipping sauce.