Chicken Tenders

Ingredients

• 1 lb. chicken tenders ($5.66*)
• ⅓ cup plain Greek yogurt ($0.33**)
• ¼ tsp salt ($0.01)
• 3 Tbsp water ($0.00)
• 1¾ cups panko breadcrumbs ($0.82***)
• ½ tsp onion powder ($0.03)
• ½ tsp garlic powder ($0.03)
• ¼ tsp salt ($0.01)
• ⅛ tsp black pepper (freshly cracked, $0.02)
• 2 Tbsp neutral oil ($0.12****)

Instructions

1. Gather ingredients. Preheat oven to 400℉.
2. Add the chicken, Greek yogurt, salt, and water to a bowl.
3. Mix to combine. Cover the marinating chicken and refrigerate.
4. In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, salt, pepper, and neutral oil.
5. Spread the panko out on a parchment-lined baking sheet.
6. Toast them for 2-5 minutes in the oven until golden brown. It’s ok if the panko varies in color, toasting them before breading helps make these chicken tenders extra crispy, but they will continue to brown on the chicken during the baking process. Set a timer for 2 minutes to start with and check them! The panko can burn fast!
7. Transfer the toasted panko back to the mixing bowl you used to add the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing it into the panko to make sure they are thoroughly covered on both sides.
8. Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko crumbs on.)
9. Bake the chicken tenders in the oven for 30 minutes, flipping them halfway through. Make sure they reach the minimum internal temperature of 165℉.