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Baked Panko-Crusted Chicken Tenders

Rated as 4 out of 5 Stars

"Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing."
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40 m servings 252
Original recipe yields 4 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  3. In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  4. Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  5. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.


  • Cook's Note:
  • Panko doesn't brown well in the oven, hence the reason for toasting it first in a skillet, but feel free to skip this step.

Nutrition Facts

Per Serving: 252 calories; 5.8 22.1 32.6 116 488 Full nutrition

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Read all reviews 2
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The chicken was dry and not as flavorful as I thought it would be.

This is a great recipe for healthy eating. I paired it with Three Bean Salad, also on the allrecipes website and it was a fine meal indeed. The recipe does take some time and patience to prepare...