Crispy Baked Yogurt Chicken Tenders with Honey-Lemon Dip

By Sprig Originals ✓ · cooked up in Sprig

Chicken strips soaked in lemony Greek yogurt turn out unbelievably juicy, then bake up golden and crunchy under a Parmesan-panko crust — no frying, no mess. A two-minute honey-lemon yogurt dip on the side makes them disappear even faster. Mild, familiar and made from things already in the fridge.

Ingredients

• 1.5 lb chicken breast, cut into 1-inch-wide strips
• 1 cup plain Greek yogurt
• 1 whole lemon (zest and juice)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt

• 1.5 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 3 tbsp olive oil

• 2 tbsp honey

Instructions

1. Heat the oven to 425°F (220°C). Set a wire rack on a large rimmed baking sheet and brush or spray it lightly with a little of the olive oil (if you don't have a rack, line the sheet with parchment instead).
2. In a large bowl, stir together the Greek yogurt, the zest of the whole lemon, 1 tablespoon of the lemon juice, the garlic powder, oregano and salt. Scoop 1/3 cup of this mixture into a small bowl and set aside for the dip. Add the chicken strips to the remaining yogurt in the large bowl and turn until every piece is coated. Let sit 10 minutes.
3. On a plate, mix the panko and Parmesan with 2 tablespoons of the olive oil, rubbing it through with your fingers until the crumbs look evenly damp — this is what makes them brown without frying.
4. Lift each chicken strip out of the yogurt, letting the excess drip off, then press it firmly into the crumb mixture on both sides. Lay the tenders on the rack in a single layer with a little space between them.
5. Bake for 18-20 minutes, until the crust is deep golden and the thickest tender reads 165°F (74°C) on a thermometer. No flipping needed.
6. Stir the honey and another 1 teaspoon of lemon juice into the reserved yogurt to make the dip. Rest the tenders 3 minutes, then serve warm with the dip alongside.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem