This vibrant chicken tenders board features juicy oven-baked chicken tenders in three delicious flavor profiles: garlic and herb with yogurt ranch, sesame-ginger with a sweet and sour dipping sauce, and classic honey mustard with a spicy sweet Dijon dipping sauce. This post is created in partnership with Farmer Focus.
While I’m not the biggest football fan, I do take immense pleasure in all the trappings of the big game. Pop culture, pomp, a sense of the national temperature, the halftime shows (I may have actually cried the year Prince played Purple Rain in the rain), and of course, the snacks all make a certain February football game well worth watching.
You could also skip the game all together and just go really big on the snacks, maybe with a movie or family game night. The bottom line is: it’s winter, we’ve been stuck at home, and I am absolutely going all out on the eats this year. If you are, too, consider this beautiful oven-baked chicken tenders board that’s heaped with flavorful baked tenders, chips, all kinds of delicious dipping sauces, and actual vegetables.
Start with the Best Chicken
These panko-breaded baked chicken tenders start with the best chicken: Farmer Focus. Farmer Focus organic, free-range chicken comes from independent partner farmers. Unlike most companies, the farmers who work with Farmer Focus own their chickens and make decisions about the best ways to care for them. They’re compensated well above industry standards which makes better farming practices financially sustainable for the farmers and their families. Farmer Focus chicken is also 3rd party certified – all their family farms meet or exceed USDA Organic, Certified Humane, Halal, and Non-GMO Project standards. Farmer Focus chicken also has a Global Animal Partnership Step 3 rating.
Each Farmer Focus package comes with a Farm ID so you can look up and learn more about the farm your chicken came from. Learn more about Farmer Focus partner farmers right here!
Baked Chicken Tenders with Big Flavor
I opted for three distinct flavor profiles, but the approach to each is pretty simple, especially with Farmer Focus pre-cut chicken tenders.
The herb and garlic tenders are tossed with fresh herbs, grated garlic, and a few spices, lightly breaded in herbed panko, and baked until golden. These tenders are served with a super simple herbed yogurt ranch dip.
The sesame-ginger tenders are marinated in a mix of soy sauce, toasted sesame oil, garlic, and ginger, breaded with a sesame panko mix, and baked until crisp. I put these tenders out with a sweet and sour sauce made from soy sauce, ketchup, rice wine vinegar, ginger, and garlic.
And finally, the honey mustard tenders have honey and mustard, sure, but also fresh garlic and a good-sized pinch of cayenne for kick. They’re served with a creamy honey Dijon dip that comes together in a minute flat.
Head below for all the recipes – make one or all three!
How to make a Vibrant Chicken Tenders Board
Your chicken tenders board should center the flavors and dips that you love. I love the crunch and contrast the fresh veggies lend, and went with a semi-seasonal mix of celery and radishes, plus hothouse cucumbers. I also piled on my favorite potato chips, because I really wanted to get to the most out of all those tasty dips. Other additions could include french fries, roasted vegetables, hot sauce or salsas, all kinds of chips, and whatever else suits your tastes.
For me, the core elements of a great chicken tenders boards are:
- Baked chicken tenders: Tenders can be prepped and breaded a few hours ahead of time. They bake up in under 20 minutes, meaning they’ll be piping hot and delicious at serving time.
- Flavorful dips and dressings: Whether you go homemade or store-bought, consider adding a fresh garnish like herbs or green onions, or sesame seeds.
- Fresh Vegetables: I like to play with what’s in season, but any traditional crudités will do nicely here. Think about color – I went with a mix of green hues, with a pop of pink from watermelon radishes. Other options like radicchio, endive, carrots, green beans, or Bell peppers would all be gorgeous.
- Other Dip-ables: I’m very partial to potato chips. Add a selection of your favorite crunchy snacks.
This vibrant chicken tenders board features juicy oven-baked chicken tenders in three delicious flavor profiles: garlic and herb with yogurt ranch, sesame-ginger with a sweet and sour dipping sauce, and classic honey mustard with a spicy sweet Dijon dipping sauce.
Get the recipes for all three chicken tender flavors below!
- 1 - 2 pounds baked Farmer Focus chicken tenders (recipes below)
- 3 - 4 dips and sauces of your choice, or, make the recipes below!
- 6 celery ribs, halved lengthwise and cut into 4-inch segments
- 4 Persian cucumbers, cut in to thin spears
- 1 bunch breakfast radishes, greens trimmed and halved
- 2 large black or watermelon radishes, sliced ⅛-inch thick
- 1 bag potato chips
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On your biggest board or slab, arrange the baked tenders in wide, shallow dishes. Place the dips close to the tenders. Arrange the vegetables all around the tenders. Use the potato chips to fill any gaps.
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Serve right away!
- 1 teaspoon minced garlic
- 2 tablespoons fresh herbs like parsley, thyme, chives, and/or dill
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound Farmer Focus chicken tenders
- 1 cup panko
- 1 tablespoon unsalted butter
- 2 tablespoons fresh herbs
- 1 egg, lightly beaten
- 1/2 cup flour
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 3 tablespoons mayo
- 1/2 cup Greek yogurt
- 2 tablespoons minced herbs
- Sea salt and pepper to taste
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In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.
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To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.
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To bread the tenders, toss panko with the fresh herbs. Put both flour and eggs in wide, shallow bowls. Line a baking sheet with parchment.
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One at a time, use tongs to dip the tender in flour, shake off the excess, then dip in the egg, turning to coat. Allow the egg mixture to drip off, then gently press the tender into the panko, turning to coat. Set breaded tender on baking sheet. Repeat for remaining tenders.
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Tenders can be prepped 4 hours ahead and kept in the fridge.
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To make the yogurt ranch, whisk to combine the garlic and lemon juice. Set aside for 5 minutes, then whisk in all remaining ingredients. Add sea salt and pepper to taste.
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To bake the tenders, preheat oven to 450 degrees. Bake tenders 15 - 20 minutes, or until they're golden and an instant read thermometer hits 165 degrees F. Cool for a minute, then serve with yogurt ranch.
Sesame-ginger baked chicken tenders with garlic and soy, served with a punchy sweet and sour dipping sauce.
- 2 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound Farmer Focus chicken tenders
- 1 cup panko
- 1 tablespoon unsalted butter
- 1 tablespoon black and white sesame seeds
- 1 egg, lightly beaten
- 1/2 cup flour
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon dry mustard powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- Green onions and sesame seeds for garnish
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In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.
-
To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.
-
To bread the tenders, toss panko with sesame seeds. Put both flour and eggs in wide, shallow bowls. Line a baking sheet with parchment.
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One at a time, use tongs to dip the tender in flour, shake off the excess, then dip in the egg, turning to coat. Allow the egg mixture to drip off, then gently press the tender into the panko, turning to coat. Set breaded tender on baking sheet. Repeat for remaining tenders.
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Tenders can be prepped 4 hours ahead and kept in the fridge.
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To make the dipping sauce, whisk to combine all the ingredients in a small saucepan. Cook over medium/medium-high heat 5 - 7 minutes, or until the sauce has reduced and thickened enough to coat the back of a wooden spoon. Set aside to cool. Garnish with sesame seeds and sliced green onions before serving.
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To bake the tenders, preheat oven to 450 degrees. Bake tenders 15 - 20 minutes, or until they're golden and an instant read thermometer hits 165 degrees F. Cool for a minute, then serve with sesame-soy dipping sauce.
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 2 teaspoons mustard powder
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound Farmer Focus chicken tenders
- 1 cup panko
- 1 tablespoon unsalted butter
- 1 egg, lightly beaten
- 1/2 cup flour
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon mustard powder
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In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.
-
To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.
-
To bread the tenders, toss panko with the fresh herbs. Put both flour and eggs in wide, shallow bowls. Line a baking sheet with parchment.
-
One at a time, use tongs to dip the tender in flour, shake off the excess, then dip in the egg, turning to coat. Allow the egg mixture to drip off, then gently press the tender into the panko, turning to coat. Set breaded tender on baking sheet. Repeat for remaining tenders.
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Tenders can be prepped 4 hours ahead and kept in the fridge.
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To make the honey Dijon dip, whisk to combine all dip ingredients. Add sea salt, pepper, and cayenne to taste.
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