4 September 2012 - by Sarah Lipoff

There’s nothing like a go-to chicken dinner recipe and this is totally my favorite. When I saw that the Shine Supper Club challenge was weeknight chicken recipes I knew I had to share this quick and easy dish. Along with being delicious, this chicken recipe takes hardly any time to make and is also healthy.

Cut the fuss and muss, along with an oil-spattered kitchen, by baking these chicken tenders in a hot oven. Easily tossed together in less than 30-minutes of cooking time, these tenders are perfect for a family friendly weeknight dinner. I serve with a crisp, green salad for the adults, along with some tasty yogurt Alfredo noodles for the tot (and, yeah, for us adults too). And just a quick tip — using a really good plain yogurt ensures you get seriously tender crispy chicken along with great tangy flavor. Go with a Greek-style or thick plain yogurt for best results.

Ingredients

1 lb chicken tenders

1/2 cup plain yogurt

1 tablespoon mustard

Dash salt and pepper

1/2 cup flour

1 cup Panko crumbs (or plain bread crumbs)

1 teaspoon Italian seasoning

2 tablespoons canola oil (you may need a bit more)

What you do

Toss the chicken tenders in a plastic bag along with the yogurt and mustard. Give things a dash of salt and pepper and toss in the fridge for at least 20-minutes or up to an hour. If you like things spicy, add a few drops of your favorite hot sauce.

Mix together the flour and panko crumbs in another big zip-top baggie. Sprinkle in the Italian seasoning and you are ready to shake.

Preheat your oven to 425F and drizzle the canola oil around a sheet pan. Take the happily marinated chicken from the fridge, toss a few at a time in the flour and panko mixture, and then place on the sheet pan. Keep going until all are coated and ready to go.

Pop the chicken tenders in the oven and toast for 7 to 10-minutes and then flip. If your pan seems a bit dry, drizzle a bit more oil to help your chicken crisp. Cook for another 7 to 10-minutes, or until the other side is nicely browned.

This recipe makes enough to serve a happy family of four.

*I just made these again the other night and – no joke – they might be the best crispy chicken tenders ever.

*And I just made them again tonight (9/22/12) and these tenders are still so good. A couple tips — use a non-stick baking pan, go ahead and crank the oven to 450F for a really crispy crust, and trust your oven! Don’t fuss and muss. Let them bake for seven to 10-minutes before flipping to ensure the crust doesn’t fall off and the coating is super cripsy.

Here are the other awesome recipes from this month’s Shine Supper Club Challenge – go check them out!

The Curious Country Cook: Lemon Pesto Pasta with Chicken
Feed Your Soul: Chicken Milanese Biscuit Sandwich
In My Element: Diced Chicken, Broccoli with Whole Wheat Pasta
Living Lou: Spicy Chicken Skewers
The Partial Ingredients: Lebanese Chicken Skewers
Sarah B. Weir: Chicken Braised in Tomato
Scattered Thoughts of a Crafty Mom: Peanut Sesame Noodles with Chicken
Serena Bakes: Jalapeno Lime Chicken Alfredo with Cilantro
Sushi and Stilettos: Easy Pesto Chicken Bake
Sweet ‘n’ Sourdough:
Baked Mango Chipotle Chicken Tenders

Tags: cooking, family, health, recipes
In: About Food | 15 comments »

15 Comments »

Thank you for sharing. I might try to make this!

Amber on August 2nd, 2012 at 12:28 pm

And you serve them in adorable red plastic basket–how perfect!

Sarah on September 5th, 2012 at 12:48 pm

excellent and easy
never too greasy
always will do
they are good for you

buck the friendly poet

buck on September 8th, 2012 at 9:25 am

My great-grandson and I are going to make this tonight and watch a movie. What great fun!!

Mim on September 8th, 2012 at 11:00 am

sounds good…but, what kind of mustard do you use?

john on September 8th, 2012 at 3:24 pm

I used a basic yellow mustard, but you could use a grainy mustard — or fancy French mustard if you prefer the flavor.

Sarah Lipoff on September 8th, 2012 at 3:46 pm

This sounds like a healthier recipe than many. I wish you had a page for printing the recipe. It took four pages of paper and ink to get one page of the recipe. Please make a printed recipe page to put in a recipe folder. It makes people much happier slimming down the amount of paper used, just as it does to slim down the fat they’r eating.

Deborah on September 8th, 2012 at 4:05 pm

Deborah – I’ll have to look into making it easier to print recipes from my blog! Sorry you wasted so much ink just to get a copy of the recipe!

Sarah Lipoff on September 8th, 2012 at 4:09 pm

@Deborah,
Just left click at the top of the article, drag your curser to highlight what you want to copy, copy it and paste to word. Takes only two pages including the picture.
just saying…

Richard on September 8th, 2012 at 5:38 pm

Deborah, I copy and paste recipes into a word document which I save in my computer Recipe file. When it takes more than one page, I insert a table (usually 2 columns, 3 lines). Then I move the text (and picture) into the columns and lines. I usually merge the last two lines into one and put the directions in there. MOST of the time I can get recipes on one page (sometimes 2).

Helen on September 8th, 2012 at 10:06 pm

this dish is perfect.if i use any kind of mustard i would add little honey to the mix.or forget about honey-mustard.and try
with may be half cup of any dry cheese with the flour.
please let me know what you think
thank you so much

frank on September 8th, 2012 at 10:28 pm

Or,you can just highlight the text you want to print, right click and hit print. When the printer menue comes up, click print “selected” or “selection” and it will print only what you have highlighted. Can’t wait to try both these recipes!

Lisa on September 9th, 2012 at 6:08 am

[...] will definitely be checking out these tenders. Here are the ingredients you will need. Check out Sarah’s site for the full [...]

Go-to Weeknight Chicken Tender Recipe For the Whole Family on September 10th, 2012 at 8:44 am

This is a great alt. to frying them. Will def. try! Thanks!

danielle on September 14th, 2012 at 10:31 am

Cooked these for my two grandsons and they cleaned the plate. I have cooked them several times more as they keep asking for them. I am not a chicken eater but I ate some of these and enjoyed them. Thanks for sharing the recipe.