Chili-Lime Baked Chicken Tenders

4.67 from 3 votes

Chicken tenders for grown-ups! Juicy on the inside with crispy chili-lime crust and a tangy Greek yogurt dipping sauce to serve on the side.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Keyword: Baked Chicken Tenders

Servings: Servings

Preheat oven to 375℉ (190℃). Lightly grease a 13x18-inch baking sheet with nonstick cooking spray.
Zest 3 medium limes and place the zest in a small mixing bowl. Stir in 1 1/2 cups panko bread crumbs, 2 teaspoons ancho chili powder, and 1 teaspoon salt. Set aside.
In a second small mixing bowl, squeeze the juice of the 3 limes into the melted 1/2 cup salted butter.
Working one at a time, dip the 2 pounds chicken tenders first into the butter mixture, and then into the bread crumb mixture. Ensure that each piece of chicken gets a nice coating of bread crumbs. Place on the prepared baking sheet.
Bake in the preheated oven for 30 to 40 minutes or until the internal temperature reaches 165°F (74°C).
Serve chicken strips hot with dipping sauce.

While the chicken tenders are baking, make a dipping sauce by combining 1/2 cup plain greek yogurt, juice of 1 medium lime, 1 teaspoon ancho chili powder, and 1/4 teaspoon salt. Stir together until combined.

[yeetvid]

For extra crispy tenders, finish off the chicken tenders under the broiler for a couple of minutes just to ensure that the breading gets nice and crispy.