The Best CRISPY, BAKED CHICKEN TENDERS Make 16-20 Chicken Tenders For the Chicken 2 lbs chicken tenders 16 ounces of dill pickle “juice” 3 sleeves of Ritz crackers 2 eggs ¼ cup Greek yogurt or sour cream ½ tsp salt ¼ tsp pepper ½ tsp onion powder For the Dipping Sauce: 1 cup Greek Yogurt 2 tbsp low-fat milk 3 tbsp chopped fresh dill 3 tbsp olive oil ½ tsp garlic powder ½ lemon juiced ½ tsp salt ¼ tsp black pepper ½ tsp Dijon mustard -Preheat oven to 400F -Place the chicken tenders into a medium-sized container or bowl. Pour Pickle “juice” over the chicken, cover, and refrigerate for at least one hour. -Crumble the crackers into a shallow, small baking dish or storage container. -In a medium-sized bowl, whisk together 2 eggs, ¼ cup Greek yogurt, ½ tsp salt, ¼ tsp pepper, ½ tsp onion powder. -Line 2 large baking sheets with parchment paper or a wire rack. If you're using a wire rack, spray with olive oil or non-stick cooking spray. -To avoid making a mess, use one hand to grab the chicken, dip it into the batter, shake off any excess batter, and place it into the Ritz cracker crumbs. Use your other hand to press the crumbs into the chicken then place the chicken onto the baking sheet. -Bake for 18-20 minutes on the middle rack of your oven. -While the chicken bakes, add the dipping sauce ingredients to a blender and blend until creamy. #chickendinner #30minutemeals #chickenfingers #chickenrecipe #EasyRecipe - @erekasfood