Baked Chicken Tenders with Herbed Yogurt Dip

Baked Chicken Tenders with Herbed Yogurt Dip 

adapted from NYT Cooking

My son does not like the lower carb bread. I used lower carb bread to make breadcrumbs for this recipe. I thought we would do a taste test to see if my husband and son could tell the difference between the lower carb breadcrumbs and the regular store bought breadcrumbs. I made tenders 4 different ways dredged in flour, egg and regular breadcrumbs; egg and regular breadcrumbs; flour, egg and lower carb breadcrumbs; and egg and lower carb breadcrumbs. I was trying to see if the flour was really needed or if it was a way to further cut down on WW points.

We all preferred the flour, egg and regular breadcrumbs. It had the crispiest coating. I feel the lower carb breads taste sweeter than regular bread. However, the flour, egg and lower carb breadcrumbs were a good alternative.

Top left - flour, egg, regular breadcrumbs; Bottom left - egg, regular breadcrumbs; Top right - flour, egg, lower carb breadcrumbs; Bottom right - egg, lower carb breadcrumbs

Serves 4                            1 WW Blue Points / per tender      0 Blue pts for dip

Herbed Yogurt Dip

1 cup fat free Greek yogurt

2 Tbsp. + 2 tsp finely chopped scallion, green part only

4 tsp finely chopped fresh parsley

1 Tbsp. + 1 tsp finely chopped fresh dill

4 tsp. fresh lemon juice

1 small garlic clove, minced 

salt and white pepper to taste

Chicken Tenders

1 1/2 lbs. chicken tenders

Kosher salt and Freshly ground black pepper

1 cup all-purpose flour

2 tsp smoked paprika

2 large eggs, beaten to blend with 1 tsp water

2 cups lower carb bread crumbs

Cooking spray

Herbed Yogurt Dip

1. Put all ingredients in a small food processor. Blend to combine.
2. Refrigerate for at least 1 hour to allow the favors to meld.

Chicken Tenders

1. Preheat oven to 400F.
2. Place a cooking rack on a baking sheet. Coat with cooking spray.
3. Mix the flour and paprika in a shallow dish.
4. Place the eggs in another dish. Season with salt and pepper.
5. Put the breadcrumbs in another shallow dish and season with salt and pepper.
6. Working with just a few pieces at a time dip the chicken into the flour so it has an even coating. Shake off excess. Dip in the egg wash, shake off excess. Dredge in the breadcrumb mixture, pressing to adhere as much as possible. Shake off excess.
7. Place on coated rack on baking sheet. Repeat with remaining chicken .
8. Coat the chicken with cooking spray.
9. Bake until the chicken begins to brown, about 8 minutes.
10. Turn the chicken over, spray this side with cooking spray and cook until browned and crisp, about 8 minutes.
11. Serve with Herbed Yogurt Sauce.

Enjoy!