Crispy Baked Chicken Tenders with Cool Cucumber Dip

By Sprig Originals ✓ · cooked up in Sprig

Chicken tenders soaked in lemony Greek yogurt, pressed into a parmesan-panko crust and baked until golden and crunchy — no frying, no heat, nothing kids have to be brave about. The creamy cucumber-yogurt dip comes from the same tub of yogurt, so there's one extra bowl and that's it. Ten ingredients, on the table in about half an hour, and just as good cold in a lunchbox the next day.

Ingredients

• 1.5 lb chicken tenders (or chicken breasts cut into strips)
• 1 cup plain Greek yogurt, divided
• 1 whole lemon (zest and juice)
• 1 tsp garlic powder
• 1 tsp fine salt
• 2 cups panko breadcrumbs
• 1/2 cup finely grated parmesan
• 1 tsp dried oregano
• 3 tbsp olive oil

• 1/2 whole English cucumber

Instructions

1. Heat the oven to 425°F (220°C) and set a wire rack on a large rimmed baking sheet (or just line the sheet with parchment). In a bowl, stir together 1/2 cup of the Greek yogurt, the zest of the lemon, the garlic powder and 3/4 tsp of the salt. Add the chicken tenders and turn until every piece is coated. Let them sit while you set up the crumbs, about 10 minutes.
2. In a wide dish, toss the panko, parmesan, oregano and olive oil with your fingers until the crumbs look evenly damp and sandy — this is what makes them brown without frying.
3. Lift a tender out of the yogurt, let the excess drip off, then lay it in the crumbs and press firmly on both sides so a thick coating sticks. Set it on the rack and repeat with the rest, leaving a little space between each piece.
4. Bake for 16–18 minutes, until the coating is deep golden and the thickest tender reads 165°F (74°C) inside. If you used parchment instead of a rack, flip the tenders at the 11-minute mark so both sides crisp.
5. While they bake, coarsely grate the cucumber, squeeze it hard in a clean kitchen towel or your hands to remove the water, then stir it into the remaining 1/2 cup yogurt with 1 tbsp lemon juice and the last 1/4 tsp salt.
6. Rest the tenders 3 minutes, cut the leftover lemon into wedges for anyone who wants it, and serve with the cucumber dip alongside for dunking.

Chef's tips

Nutrition (per serving, estimated)

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