Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1.5 cups Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp onion powder

Instructions:

  1. Preheat your oven to 400°F (200°C) and place a wire rack over a large baking sheet.
  2. Pat the 1.5 lbs of chicken tenderloins dry with paper towels.
  3. In a medium bowl, whisk together 1/4 cup Greek yogurt, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Toss the chicken in the yogurt mixture until every piece is fully submerged and velvety.
  5. In a separate shallow dish, combine 1.5 cups Panko breadcrumbs, 1/4 cup Parmesan, and 2 tbsp olive oil.
  6. Press each chicken tender into the Panko mixture firmly. Work the crumbs into the meat until no bald spots remain.
  7. Arrange the tenders on the wire rack, leaving at least an inch of space between each piece.
  8. Bake for 15 minutes until the crust is deep golden and the chicken feels firm.
  9. Check for an internal temperature of 165°F (74°C) using a digital thermometer.
  10. Let the chicken rest on the rack for 3 minutes before serving.