- 2 pounds chicken tenders
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon seasoned salt
- 2½ cups finely crushed BBQ-flavored kettle-cooked potato chips
- 1 cup nonfat plain Greek yogurt or light dairy sour cream
- Butter-flavor no-stick cooking spray
If desired, remove tendons from chicken. Grasp tendon with paper towel; use kitchen shears to scrape meat away from tendon.
In small dish, combine garlic powder, onion powder, and seasoned salt; sprinkle over both sides of tenders.
Place crushed chips in large freezer-weight reclosable plastic bag. Place yogurt in shallow dish. Dip tenders in yogurt; add to chips in bag. Seal bag; shake to coat.
Place tenders on parchment-lined jellyroll pan; lightly coat with cooking spray. Repeat with remaining tenders. Bake in 400°F. oven until internal temperature is 165°F., about 22 to 23 minutes.
Serving Size: Per Serving
Cholesterol: 49 mg
Fat: 8 g
Sodium: 337 mg
Carbohydrates: 21 g
Protein: 21 g
Saturated Fat: 1 g