Crunchy Chicken Tenders with Herb-Buttermilk Dressing

Inspired by: Hot wings.

Why it's better: Breast meat for lean protein, skinless for less fat.
Whole Living, October 2010
  • Yield Serves 4
Add to Shopping List


  • For the Chicken

    • 1 cup buttermilk
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon cayenne pepper
    • 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
    • 2 cups whole wheat breadcrumbs
    • Olive oil, for drizzling
  • For the Dressing

    • 1/3 cup buttermilk
    • 3 tablespoons 2% Greek yogurt
    • 1 tablespoons chives, minced
    • 1/4 teaspoon kosher salt
  • For Serving

    • 4 stalks celery, cut into sticks
    • 2 romaine hearts, quartered
    • Hot sauce to taste


  1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

  2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)

  3. Serve chicken with dressing, celery, romaine hearts, and hot sauce.

Recipe Reviews

Reviews (5)

  • kandt 13 Jun, 2012

    Thank you for this easy and great recipe. It is a hit with my husband and son.

  • aguind 19 Mar, 2011

    I made these for my family and now they beg for them nightly.

  • terri87 5 Mar, 2011

    These were great!

  • cheeruby 25 Jan, 2011

    Great recipe for kids and adults. Where can I get the pans with racks that you used?

  • mvsk 10 Jan, 2011

    I made this tonight for my family and everyone loved it! We poured the dipping sauce over the chicken. I will definitely make it again.