Parmesan-Crusted Chicken Tenders Buttermilk Ranch Dressing

• Meat

  • 1 lb Chicken breast tenderloins

• Produce

  • 1 tbsp Dill, Fresh
  • 1/2 tsp Onion powder
  • 1 tsp Powdered garlic

• Refrigerated

  • 4 Egg whites

• Condiments

  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/2 tsp Pepper, fresh ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin
  • 1 1/2 tsp White wine vinegar

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1/4 cup Buttermilk, low-fat
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp Sour cream

Found on diethood.com

Description

Directions

• Preheat oven to 400F.
• Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
• In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
• In a separate 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 process until all the tenders are coated.
• In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
• Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
• Transfer chicken tenders to previously prepared wire rack.
• Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
• Transfer the remaining chicken tenders to the prepared wire rack.
• Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
• In the meantime, prepare the Buttermilk Ranch Dressing. RECIPE FOLLOWS.
• Serve chicken tenders immediately with a side of the prepared ranch dressing.
• In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
• Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.