Categories: Chicken
Ingredients
- 1 lb chicken tenders
- 1/2 cup plain yogurt
- 1 tablespoon mustard
- Dash salt and pepper
- 1/2 cup corn starch
- 1 cup Panko crumbs (or plain bread crumbs)
- 1 teaspoon Italian seasoning
- 2 tablespoons sunflower oil (or vegetable or coconut…)
Directions
-
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 corn starch and panko crumbs in another big zip-top baggie. Sprinkle in the Italian seasoning and you are ready to shake. Corn starch has less calories than white flower and crisps up wonderfully. You could also use whole-wheat or almond flour instead.
-
Preheat your oven to 425˚F and drizzle the oil around a sheet pan. Take the happily marinated chicken from the fridge, toss a few at a time in the corn starch/flour and panko mixture, and then place on the sheet pan. Keep going until all are coated and ready to go.
-
Once coated, place on the sheet pan. Try not to cluster, which causes the tenders to steam and kind of turn out like mush. For extra crispiness, place the oil-coated sheet pan in the oven for a couple of minutes before adding the tenders. They’ll hit the pan with a sizzle, which is awesome.
-
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.