Step by step

Method

6 steps

1. 1

   Heat the oven to 400°F and line a baking sheet with parchment. Put the chicken tenders in a bowl with Greek yogurt, salt, and water. Stir to coat, cover, and refrigerate for at least 20 minutes or up to 8 hours.

2. 2

   Mix the panko, onion powder, garlic powder, salt, and pepper in a second bowl. Toss with the oil so the crumbs are lightly dampened.

3. 3

   Spread the crumbs on the lined baking sheet and toast for 2–5 minutes, starting to check at 2, until golden. They can darken fast. Tip them back into the bowl.

4. 4

   Lift each tender from the yogurt, let the excess drip off, and press it into the toasted crumbs on both sides. Set the pieces on the baking sheet with space between them.

5. 5

   Bake for 15 minutes, then turn the tenders. Bake another 10–15 minutes, until the coating is crisp and the thickest piece reaches 165°F.

6. 6

   Rest the tenders for 3 minutes before serving so the crust firms up. Serve with your favorite dipping sauce.