Ingredients

The following ingredients have 4 Servings
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated parmesan cheese
  • 4 egg whites (or 2 large eggs)
  • 1 pound chicken breast tenderloins
  • 4 teaspoons olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup low fat buttermilk
  • 1 tablespoon fresh dill (plus 1 teaspoon, finely chopped)
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Preheat oven to 400 degrees. Set wire cooling rack over a large rimmed baking sheet. Spray rack with nonstick cooking spray and set aside.
  • In a small shallow bowl, whisk together the bread crumbs, garlic powder, onion powder, salt, pepper and parmesan. In another small bowl, beat the egg whites.
  • Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat. Put the coated tenders on a plate as you go, repeating the dredging process until all the tenders are coated.
  • In a 12-inch nonstick skillet, heat 2 teaspoons of olive oil over medium high heat. Add ha;f the tenders and cook until golden brown on one side, about 3 minutes. Flip and cook until the second side is golden brown, another 3 minutes more. Transfer to the prepared baking sheet. Add the remaining 2 teaspoons of oil to the pan, and repeat the cooking process with the remaining tenders.
  • Bake until the tenders are golden brown and cooked through, 8-10 minutes.
  • For the ranch dressing, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt and pepper.
  • Serve the warm chicken tenders with ranch on the side. {My kids used ketchup and BBQ sauce too. Yum yum!}