Ingredients
- 2 pounds boneless chicken tenders
- 1 cup salted cashew pieces, processed in a food processor until fine crumbs
- 12 ounces plain, non-fat Greek yogurt
- 1/2 cup plain dry or Panko breadcrumbs ( I recommend Panko for more crunch!)
- 1 teaspoon paprika
- 1 teaspoon parsley or thyme
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- cooking spray
- FOR THE HONEY TERIYAKI DIPPING SAUCE:
- 1/2 cup mayonnaise
- 2 tablespoons teriyaki sauce
- 2 tablespoons honey
- dash salt
- 1/8 – 1/4 teaspoon sriracha sauce (optional, and depending on how spicy you would like it)
Recipe Description
Boneless, skinless chicken breasts are coated with a mixture of Panko bread crumbs, crushed cashews, Greek yogurt, and a blend of seven different seasonings. Then they’re baked up until they’re golden brown. These cashew crusted chicken fingers are served with a honey teriyaki dipping sauce. SO delicious!
Recipe Directions
For the chicken tenders:1. Preheat oven to 375*F. Spray a large baking sheet with cooking spray. Add the Greek yogurt to a small shallow bowl. In another bowl combine the processed cashews, breadcrumbs, and all of the herbs and seasonings.
2. Working one at a time, dip each chicken tender in the yogurt to coat lightly, then in the breadcrumbs, pressing the mixture into the chicken pieces, shaking to remove excess breading. Place the coated strip on a large plate and allow to stand for about 10 minutes ( doing so helps the coating stick).
3. Bake in the preheated oven for 15-20 minutes, turning once, until the chicken is cooked through and the coating is golden. Place onto serving plates and garnish with parsley, if desired.
For the dipping sauce:
1.Combine all ingredients in a small bowl and stir well. Cover and refrigerate until ready to serve.
