Damaris Phillips' Healthy Hot Chicken Tenders

by Rachael Ray Show Staff 9:00 AM, April 22, 2016

Aired April 22, 2016

Serves 4

For the Hot Chicken:
1 1/2 pounds boneless skinless chicken breast, cut into 1 1/2 inch wide strips
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
2 tablespoons cayenne, divided
1 cup flour
1 cup Greek yogurt
1 tablespoon chipotle powder, divided
1 1/2 cups fine breadcrumbs
1 teaspoon mustard powder
1 teaspoon garlic powder
Coconut or olive oil spray

For the Sauce:
1 cup plain Greek yogurt
1/4 cup small diced dill pickle
2 tablespoons dill pickle juice
3 tablespoons hot sauce, such as Frank's Red Hot
1 tablespoon olive oil
2 to 4 teaspoons cayenne (depends on how hot do you want your hot chicken sauce)
1 teaspoon black pepper


Preheat the oven to 400°F.

Season the chicken breast strips with salt, pepper and 2 teaspoons of cayenne. Sprinkle with flour and toss to coat on all sides. In an 8x8” baking dish, combine the Greek yogurt, 2 teaspoons cayenne, 1 teaspoon chipotle powder. Whisk to combine. To a second 8x8” baking dish, add the breadcrumbs, remaining cayenne and chipotle, the mustard powder and garlic powder.

Now it is time to make magic: Coat each strip in the yogurt mixture and then the breadcrumb mixture. Place strips on a cooling rack fitted over a cookie sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray with coconut oil and bake until golden and crunchy, and the center are cooked through, about 10-13 minutes

Meanwhile, make the sauce by combining all of the ingredients in a bowl and stir to combine. When the tenders are cooked, remove from the oven and serve with sauce on the side.