recipe- Crunchy Chicken Tenders with Herb-Buttermilk Dressing
Crunchy Chicken Tenders with Herb-Buttermilk Dressing
Breast meat for lean protein, skinless for less fat.
For The Chicken
1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs (or rice crumbs if gluten free)
Olive oil, for drizzling
For The Dressing
1/3 cup buttermilk
3 tablespoons Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon salt
4 stalks celery, cut into sticks
Hot sauce to taste
Heat oven to 200 c. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
Serve chicken with dressing, celery, lettuce, and hot sauce.