Chicken Tenders Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, golden-brown breaded chicken tenders that stay juicy inside, made with a buttermilk and spice coating. These are a family-friendly main that's baked rather than fried, making them a healthier version of a classic comfort food. Perfect for weeknight dinners with a variety of sides.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon kosher salt (plus 1/2 teaspoon, divided)
- 2 teaspoons smoked paprika (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon garlic powder (divided)
- 1 tablespoon honey
- 1 cup low fat buttermilk*
- 1 1/2 pounds chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total))
- 2 cups whole wheat Panko bread crumbs
- 2 tablespoons extra virgin olive oil
- 2 egg whites, lightly beaten (or 1 large egg)
- 1 tablespoon Dijon mustard
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (plus 1 teaspoon, plus additional to taste)
- Pinch salt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 782mg
- Total sugar
- 5g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 42mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.