Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 0.5 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups Panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Toss 1.5 cups Panko with 2 tbsp olive oil on a baking sheet and bake for 3-5 minutes until smelling nutty and looking pale gold. Transfer to a shallow bowl and mix in Parmesan cheese.
  2. In a separate shallow bowl, whisk together the Greek yogurt, garlic powder, smoked paprika, salt, and black pepper.
  3. Pat chicken strips dry with paper towels. Dip each strip into the yogurt mixture to coat, then dredge in the toasted Panko mixture, pressing firmly to adhere.
  4. Place a wire cooling rack on top of a large rimmed baking sheet. Arrange the chicken tenders on the rack in a single layer.
  5. Bake for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the crust is crispy.