Let these Ranch Chicken Tenders sit in a homemade ranch marinade overnight, then simply roll in breadcrumbs and bake for a quick weeknight dinner!
1 pound chicken tenders, or breasts cut into strips
1 cup plain yogurt (regular or Greek)
1/4 cup milk
juice from 1 lemon
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dijon mustard
1/2 teaspoon black pepper
2 cups panko breadcrumbs (i used whole wheat)
seasonings for breadcrumbs: cayenne pepper, black pepper, grated parmesan (optional)
Combine milk and lemon juice in a small bowl and let sit 5 minutes.
Cut chicken breasts into tenders if necessary.
In a large ziploc bag, combine chicken, yogurt, milk and spices.
Seal and squeeze to mix and coat all of the chicken.
Let marinate at least 45 minutes, or overnight.
Remove tenders from marinade. You can hold each one at the top and run between two fingers to remove a bit of the excess yogurt, but some will remain on there which is what the breadcrumbs will stick to.
Pour breadcrumbs on a plate, add additional seasonings or cheese if desired, press each tender into breadcrumbs, turning to coat, and place on a greased or foil-lined baking sheet.
Bake at 400 degrees F for 15-25 minutes, depending on how thick your tenders are (until they reach a temp of 165 degrees F).