Crispy Baked Chicken Tenders With Greek Yogurt Ranch Dip

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 16–18 tenders)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb (680 g) chicken tenderloins
• 1/3 cup (40 g) all-purpose flour
• 2 large eggs
• 2 tbsp (30 ml) milk
• 1 1/2 cups (90 g) whole-wheat panko breadcrumbs
• 1/2 cup (45 g) old-fashioned rolled oats, pulsed into coarse crumbs
• 1/4 cup (25 g) finely grated Parmesan (optional but tasty)
• 2 tsp kosher salt, divided
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Olive oil spray
• Dip: 1 cup (240 g) plain Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon, 1 small garlic clove (grated), 1 tbsp chopped dill, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp salt, pepper
• Roasted veggies: 4 cups (about 500 g) mixed vegetables, 2 tbsp olive oil, 1/2 tsp salt, pepper

Do This

• 1. Heat oven to 425°F (220°C). Set a wire rack on a sheet pan and spray it lightly with oil.
• 2. Stir together the Greek-yogurt ranch dip; refrigerate while you cook.
• 3. Toss chopped veggies with olive oil, salt, and pepper; roast 20–25 minutes, stirring once.
• 4. Set up breading: flour (seasoned), egg wash, then whole-grain crumb mixture.
• 5. Coat chicken tenders: flour → egg → crumbs; press crumbs on firmly. Arrange on the rack and spray tops with oil.
• 6. Bake chicken 16–18 minutes, flipping at 8 minutes, until 165°F (74°C) inside and deeply golden.
• 7. Serve hot tenders with yogurt dip and a big scoop of roasted veggies (or slaw).

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Why You’ll Love This Recipe

• Crunchy without frying: A hot oven plus a wire rack gives you crisp, golden tenders with less mess.
• Real flavor: Smoked paprika, garlic, onion, and pepper season every layer, not just the outside.
• Dip you’ll actually use: Greek yogurt makes a tangy, creamy ranch-style dip that’s lighter but still satisfying.
• Complete meal: Tenders + roasted veggies (or slaw) = dinner that feels fun and balanced.

Grocery List

• Produce: 1 lemon, 1 small garlic clove, fresh dill, fresh parsley, fresh chives, mixed vegetables for roasting (broccoli florets, carrots, bell pepper, red onion are great)
• Dairy: Plain Greek yogurt, Parmesan (optional), milk
• Meat: Chicken tenderloins (or chicken breasts cut into strips)
• Pantry: Whole-wheat panko breadcrumbs, old-fashioned rolled oats, all-purpose flour, Dijon mustard, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, olive oil spray, olive oil

Full Ingredients

Crispy Baked Chicken Tenders

• 1 1/2 lb (680 g) chicken tenderloins (about 16–18 pieces)
• Olive oil spray (for the rack and the tops of the tenders)

Breading Station

• Flour bowl: 1/3 cup (40 g) all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• Egg bowl: 2 large eggs
• 2 tbsp (30 ml) milk
• Crumb bowl: 1 1/2 cups (90 g) whole-wheat panko breadcrumbs
• 1/2 cup (45 g) old-fashioned rolled oats, pulsed in a blender/food processor into coarse crumbs
• 1/4 cup (25 g) finely grated Parmesan (optional, adds extra savory crunch)
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp black pepper

Tangy Greek-Yogurt Ranch-Style Dip

• 1 cup (240 g) plain Greek yogurt (2% or whole milk for best texture)
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated (or pressed)
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper (plus more to taste)
• 1–3 tbsp water (optional, to thin to a dip-able consistency)

Big Side of Roasted Veggies (Roast While the Chicken Bakes)

• 4 cups mixed vegetables (about 500 g total), cut into bite-size pieces (example mix: 2 cups broccoli florets, 1 cup sliced carrots, 1 cup chopped bell pepper, 1/2 cup red onion wedges)
• 2 tbsp (30 ml) olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika (optional, echoes the chicken seasoning)

For Serving (Optional but Nice)

• Lemon wedges
• Extra chopped herbs

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pans

Arrange oven racks in the upper and lower thirds of the oven. Preheat to 425°F (220°C).

Place a wire rack on top of a rimmed sheet pan for the chicken (this lets hot air circulate so the bottoms crisp up). Lightly spray the rack with olive oil spray.

Set out a second rimmed sheet pan for the vegetables (or line it with parchment for easy cleanup).

Step 2: Mix the Greek-yogurt ranch dip

In a medium bowl, whisk together 1 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon, and 1 grated garlic clove. Stir in dill, parsley, chives, 1/2 tsp salt, and 1/4 tsp pepper.

If you want a looser, more “drizzle-able” dip, stir in 1–3 tbsp water (a little at a time). Refrigerate until serving so the flavors meld.

Step 3: Roast the veggies (start these first)

On the veggie sheet pan, toss the vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika (if using). Spread into an even layer with a little breathing room so they roast instead of steam.

Roast at 425°F (220°C) for 20–25 minutes, stirring once halfway through, until browned at the edges and tender-crisp.

Step 4: Build your breading station

Grab three shallow bowls (or pie plates):

Flour bowl: Mix the flour with 1/2 tsp salt, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp pepper.

Egg bowl: Whisk 2 eggs with 2 tbsp milk until smooth.

Crumb bowl: Stir together the whole-wheat panko, pulsed oats, Parmesan (if using), 1 1/2 tsp salt, 1 tsp smoked paprika, 3/4 tsp garlic powder, 3/4 tsp onion powder, and 1/4 tsp pepper.

Step 5: Coat the chicken tenders (flour, egg, crumbs)

Pat the chicken tenderloins dry with paper towels (this helps the coating stick).

Working with 3–4 pieces at a time, coat each tender in the seasoned flour and shake off excess. Dip into the egg mixture, letting extra drip off, then press into the crumb mixture. Gently press the crumbs onto all sides so you get a thick, even coating.

Place coated tenders on the prepared wire rack, leaving a little space between pieces. Lightly spray the tops with olive oil spray (this helps the crumbs brown and crisp).

Step 6: Bake until crisp and safely cooked

Bake the tenders at 425°F (220°C) for 16–18 minutes total, flipping once at about 8 minutes. They’re done when the coating is deep golden and the chicken registers 165°F (74°C) in the thickest part.

If you want extra color, you can broil for 1–2 minutes at the end, watching closely so the crumbs don’t burn.

Step 7: Serve hot with dip and a big side

Serve the crispy baked tenders right away with the chilled Greek-yogurt ranch dip. Add roasted veggies on the side, and finish with lemon wedges and extra herbs if you like.

If serving for kids (or just for fun), set out the dip in a small bowl and let everyone dunk their own.

Pro Tips

• Use a wire rack: This is the easiest way to keep the bottoms crispy without having to shallow-fry.
• Press the crumbs on firmly: Gentle pressure helps the coating adhere and prevents bald spots after flipping.
• Don’t skip the oil spray: A light, even mist encourages browning and that “fried-like” crunch.
• Check doneness with a thermometer: Pull at 165°F (74°C) to avoid dry chicken.
• Make the dip first: Even 15–30 minutes in the fridge noticeably improves the flavor.

Variations

• Spicy tenders: Add 1/4–1/2 tsp cayenne to the crumb mixture, or stir 1–2 tsp hot sauce into the egg wash.
• Gluten-free: Swap in gluten-free panko and gluten-free flour, and use certified gluten-free oats (or replace oats with more GF panko).
• Quick slaw instead of roasted veggies: Toss 4 cups shredded cabbage/slaw mix with 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, pepper, and 2 tbsp chopped herbs. Let sit 10 minutes to soften slightly.

Storage & Make-Ahead

Refrigerate: Store cooked tenders in an airtight container for up to 3 days. Store the yogurt dip separately for up to 4 days.

Reheat for crispness: Warm tenders on a sheet pan (ideally on a rack) at 400°F (205°C) for 8–10 minutes, or until hot and crisp. (Microwaving works, but the coating will soften.)

Make-ahead option: Mix the crumb seasoning and the dip up to 2 days ahead. Bread the chicken up to 2 hours ahead, keep it on a rack in the fridge uncovered, then bake when ready.

Nutrition (per serving)

Approximate, based on 1/4 of the chicken, about 1/4 cup dip, and 1/4 of the roasted vegetables. Calories: 520; Protein: 46 g; Carbohydrates: 44 g; Fat: 18 g; Fiber: 7 g; Sugar: 7 g; Sodium: 980 mg.