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Garlic and Herb Tenders
Prep Time
15 mins
Cook Time
20 mins
These baked chicken tenders with fresh herbs and minced garlic are served with quick and easy yogurt ranch dip.
Recipe Type: Appetizer
Keyword: garlic and herb baked chicken tenders
Author: Elizabeth Stark
  • 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
To Cook
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Tenders can be prepped 4 hours ahead and kept in the fridge.
  6. 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.
  7. 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.