Ranch Breaded Chicken Tenders

Ranch Breaded Chicken Tenders

The inspiration

  • Dannon® Lowfat Plain Yogurt, 32 ounces
  • Chicken tenders, raw 9 pounds
  • Breadcrumbs, panko 8 ounces
  • Breadcrumbs, plain 16 ounces
  • Onion powder 4 Tablespoons
  • Garlic powder 4 Tablespoons
  • Dill, dry 4 Tablespoons
  • Kosher salt, 1.5 Tablespoons
  • Black Pepper, ground 2 teaspoons

The Technique

1. Place chicken in large bowl with Dannon® Lowfat Plain Yogurt. Toss well to coat chicken.

2. In another large bowl, mix breadcrumbs through pepper.

3. Place several chicken tenders into breadcrumb bowl individually to bread. Shake container to coat individual tenders with breading.

4. Line breaded chicken tenders in an even layer on a parchment lined sheet pan.

5. Preheat oven to 400 degrees.

6. Bake breaded tenders for 20 minutes, until browned and internal temperature reaches 165 degrees.

7. Serve immediately or hold in warmer until ready for service.

8. CCP: Hold hot, above 135 degrees.

Recipe notes:

  • Do not stack.
  • Do not hold in steam table, hold in warmer until ready for service.
  • The yogurt coating allows these chicken tenders to be frozen and reheated, while keeping them a moist and delicious tender


Nutrients Per Serving:

Calories 202 Total Fat (gm) 3 Dietary Fiber 1
Protein (gm) 22 Saturated Fat (gm) 1 Sodium 257
Carbohydrate (gm) 20 Cholesterol (mg) 59  
 

Makes

50 Servings
4.5 ounces of chicken is 2 oz meat/meat alternate