Crispy Chicken Tenders

These are my favorite crispy chicken tenders. They are quick to make, crispy on the outside and juicy on the inside. Similar to a recipe my mom used to make with ritz crackers. But this is a bit of a twist made with quality ingredients. Your body will thank you in the long run.

We love to dip these in ketchup when they're hot out of the oven. Or the next day I will cut them up right out of the fridge and toss them in a big green salad!

*These can be made gluten free if you need, but I chose these organic whole wheat crackers from Late July because I love that they have Minimal ingredients*


  • 1 pack chicken tenders (Roughly 1 pound)

  • ½ cup crush corn flakes

  • ½ cup crushed saltine crackers of choice

  • 1 tablespoons toasted sesame seeds

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon garlic powder

  • ¼ paprika

  • 2 egg whites (or 1 large egg)

  • 1 cup Plain greek yogurt

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon salt

  • ¼ tsp pepper


  1. Preheat oven to 375 degrees F.

  2. Start by whisking the yogurt, egg whites, Dijon mustard and salt. Add the chicken tenders and coat thoroughly with the yogurt mixture. Set aside.

  3. Combine cornflake crumbs and cracker crumbs, sesame seeds, and spices shallow bowl.

  4. Next dip the chicken tender in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a greased baking sheet or a baking rack and spray lightly with an olive oil cooking spray or brush with melted butter on top. The baking rack will give you the best crunch but don't worry of you don not own one. They will still be delicious, I would just reccomend using parchment paper to avoid sticking.

  5. Bake for 30-35 minutes, until chicken is cooked through. I recommend cutting it open and making sure it’s all white or use a meat thermometer!

Enjoy while hot and pair with baked potatoes and something green! Such as steamed broccoli or green beans yum!