Step 1 of 7
Baked Chicken Tenders with Herbed Ranch Dip
An introduction to Baked Chicken Tenders with Herbed Ranch Dip with Carla Hall, Cookie Monster, and Chef Gonger
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Step 2 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Set a resealable gallon zip-top bag in a bowl and fold down the top third to form a collar. Roll a lemon on the cutting board, then cut in half and juice one half into a small bowl using a citrus reamer. Add 2 Tbsp. of the lemon juice into the bag. Add milk, Dijon mustard, black pepper, salt, and cayenne pepper; whisk to combine. Add chicken to the bag, then seal, pushing as much air as possible from the bag. Gently shake or massage the bag to make sure the chicken is completely coated. Lay bag flat on a sheet pan and allow to marinate in the refrigerator for 2–8 hours.
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Step 3 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Preheat the oven to 425°F. Mix together the breadcrumbs, paprika, oregano, and lemon zest in a 9x13-inch baking dish. Remove chicken from refrigerator, placing bag in a bowl to prop it up. Open the bag and fold down the top third. Place a wire cooling rack on the sheet pan, spray lightly with cooking spray, and set aside. Use your "wet" hand to remove several chicken tenders from the bag, allowing excess liquid to drip off. Press tenders into the breadcrumbs, then use your "dry" hand to flip the chicken and coat the other side. Use your "dry" hand to move the chicken to the wire rack. Repeat until all chicken tenders are breaded. Wash hands thoroughly after handling raw chicken.
PRO TIP Only zest the yellow part of the lemon peel — the white pith is bitter!
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Step 4 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Place the sheet pan in the oven and bake the chicken tenders until they reach an internal temperature of 165°F and are golden brown, about 25 minutes.
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Step 5 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Dice red onion and juice the other lemon half, then add onion and 2 Tbsp. lemon juice to blender. Measure milk, then add dill, oregano, black pepper, and salt to the milk, stirring to combine. Add milk mixture to blender, along with cannellini beans. Blend until smooth, add parsley, and blend again. Add more milk as needed for a thinner consistency or more beans for a thicker consistency. Set some dip aside for chicken tenders. Store remaining dip in an airtight container in the refrigerator for up to one week.
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Step 6 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Check to see that chicken tenders are done. Remove from oven or add time as needed.
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Step 7 of 7
Baked Chicken Tenders with Herbed Ranch Dip
Allow tenders to cool for 5 minutes, then serve with the Herbed Ranch Dip.