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Wednesday, August 12, 2015

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Kelly Mike - Wednesday, August 12, 2015


  • ½ cup buttermilk
  • ½ tsp salt
  • ¼ tsp black pepper
Chicken Tenders
  • 2 cups flaked cereal, finely crushed
  • 1 tbsp black sesame seeds
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Dash of cayenne pepper
  • 1 egg
  • 1 egg white
  • 1/3 cup buttermilk from the marinade
  • 2 large skinless, boneless chicken breasts
Dipping sauce
  • ½ cup fat free plain Greek yogurt
  • 2 tbsp hot Dijon mustard
  • 2 tbsp liquid honey


  1. Remove tenders from chicken breasts and cut the remaining meat in 3-4 strips.
  2. Transfer to mixing bowl, add buttermilk, salt and pepper and toss until chicken is well coated. Cover and refrigerate for at least 3 hours.
  3. Preheat oven to 400F. Line a baking sheet with parchment paper or foil or lightly grease.
  4. Remove chicken strips from marinade.
  5. In a shallow bowl, add crushed cereal, sesame seeds, garlic, paprika, salt, and cayenne and stir to combine.
  6. In a separate shallow bowl, add egg, egg white and buttermilk from marinade and whisk to combine.
  7. Dip each chicken strip in egg mixture then roll in cereal coating until nice and evenly coated on all sides and place on baking sheet. Repeat until all chicken is used.
  8. Bake until crust is golden and chicken is cooked through and no longer pink, about 15-20 minutes, depending on the size of your strips.
  9. While chicken is cooking, prepare the dipping sauce by combining yogurt, mustard and honey in a small bowl.


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