Chicken Tenders Recipe

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  1 Tablespoon Kosher Salt (Plus 1/2 Teaspoon, Divided)
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  Paprika, Smoked(10g)
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  Onion powder(5g)
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  Garlic powder(5g)
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  Honey(15g)
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  Buttermilk, Cultured, Low-Fat(240g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bread Crumbs, Panko, Dry(480g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Egg Whites(908g)

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Honey(15g)
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  Pinch salt

Instructions

1. 1For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
2. 2In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
3. 3In a second shallow dish, whisk together the egg whites and mustard.
4. 4Preheat oven to 350ºF. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
5. 5Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
6. 6Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
7. 7While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.