BUFFALO CHICKEN TENDERS WITH YOGURT RANCH
1 pound boneless, skinless chicken tenders
1 cup whole-wheat panko bread crumbs
1 cup buffalo sauce
FOR THE YOGURT RANCH:
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon dried parsley (crushed)
1/2 teaspoon dried dill weed
1/2 teaspoon Kosher salt
1/4 teaspoon onion powder
1/4 teaspoons freshly ground black pepper
1/8 teaspoon smoked paprika
In a medium bowl, add the Greek yogurt, parsley, dill weed, salt, onion powder, pepper and smoked paprika and mix to combine.
Place the chicken tenders in a large zip top bag and add 3/4 cup of the yogurt ranch. Seal the bag, removing as much air as possible. Coat the chicken tenders in the dressing. Refrigerate for 30 minutes. Refrigerate the remaining ranch dressing.
Preheat the oven to 350˚F. Spray a wire rack with cooking spray and place inside a baking sheet. Set aside. (If you don’t have a wire rack, you can cook your tenders directly on a baking sheet lined with parchment paper or aluminum foil).
Pour the panko into a shallow bowl and mix with Kosher salt. One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of panko. Use your fingers, to gently press the panko onto the chicken tenders. Transfer the breaded tenders to the prepared wire rack.
Bake for 25 minutes or until the tenders are cooked through.
Heat the wing sauce in a medium sauté pan. When hot, remove from the heat and add a few chicken tenders at a time to coat in the sauce.
Transfer the Buffalo “fingies” to a plate and serve with the reserved ranch for dipping.
Tip: If you are sensitive to spice, only coat one side of the chicken tenders in hot sauce or serve on the side.