Chicken Tenders with Greek Yogurt Ranch Recipe

Crispy Tenders with a Creamy, Tangy Twist

Craving that satisfying crunch of fried chicken tenders without the guilt? These crispy baked chicken tenders deliver all the golden crunch you love—minus the excess oil. Paired with a homemade Greek yogurt ranch dip, this meal strikes the perfect balance between comfort food and feel-good fuel.

Instead of deep frying, we oven-bake or air-fry the tenders to juicy perfection using a genius Greek yogurt marinade and a crunchy panko coating. The tangy, creamy ranch dip is mayo-free but full of flavor thanks to fresh herbs, garlic, and lemon.

This is the kind of recipe that makes weeknight dinners feel special, yet it’s simple enough to whip up for game day snacks or meal prep lunches. Kid-approved, protein-packed, and meal-prep friendly—you’re going to want these on repeat.

What Makes These Chicken Tenders So Good?

These aren’t your average oven-baked tenders. Here’s why they work so well:

• Crisp meets light: A blend of Greek yogurt and Dijon mustard coats the chicken, helping seasoned panko crumbs adhere beautifully for maximum crunch.

• Flavor-packed ranch: Tangy Greek yogurt ranch gives all the creamy, herby satisfaction of classic ranch—without mayo or sour cream.

• Healthier but indulgent: The whole dish is baked or air-fried, keeping calories in check without sacrificing flavor.

• Customizable: Add cayenne or chili flakes for spice lovers or sub in crushed cornflakes for extra crunch.

• Meal-prep magic: These reheat like a dream in the air fryer and stay juicy for days.

Whether you’re feeding picky kids, prepping for the week, or just craving something better-than-takeout, this combo checks every box.

Ingredient Breakdown – What You’ll Need

For the Chicken Tenders:

• Chicken tenders (or chicken breasts sliced into strips)

• Greek yogurt – Plain, full-fat or 2%

• Garlic powder

• Onion powder

• Smoked paprika

• Salt & black pepper

• Dijon mustard (optional, but adds depth)

• Panko breadcrumbs – Or substitute crushed cornflakes for even more crunch

• Olive oil spray or a light drizzle (to crisp the coating)

For the Greek Yogurt Ranch Dip:

• Greek yogurt – Thick and creamy, plain

• Dried dill, parsley, and chives

• Garlic powder

• Onion powder

• Fresh lemon juice or a splash of vinegar

• Salt & black pepper

• Optional: A dash of honey (for balance) or hot sauce (for heat)

📝 Pro Tip: Use full-fat Greek yogurt for both the tenders and dip—it makes everything taste richer and helps the coating stick better.

Kitchen Tools You’ll Need

• Oven or air fryer

• Baking sheet and wire rack (for even air circulation)

• Parchment paper (easy cleanup)

• Mixing bowls (medium and small)

• Tongs or fork (for dredging and flipping)

• Whisk (for ranch dip)

• Measuring spoons and cups

• Optional but helpful: Meat thermometer (to ensure the tenders reach 165°F internally)

With just a few basic tools, you’re on your way to crispy, golden chicken and creamy ranch that’s way better than store-bought.

Step-by-Step Instructions

 Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top for maximum crisping.

✨ Air Fryer Option: Preheat your air fryer to 390°F (200°C).

 Step 2: Marinate the Chicken

In a bowl, whisk together:

• Greek yogurt

• Garlic powder, onion powder, smoked paprika

• Salt, pepper

• Optional: Dijon mustard

Add the chicken tenders, coating thoroughly. Let them marinate for at least 20 minutes, or up to 24 hours in the fridge.

 Step 3: Coat with Crunch

Place panko breadcrumbs in a shallow bowl. You can season them with extra paprika or parmesan for flavor. One by one, remove chicken pieces from marinade, let excess drip off, and press into panko until fully coated.

Place on the prepared rack and lightly spray or drizzle with olive oil.

 Step 4: Bake or Air-Fry

• Oven: Bake for 18–20 minutes, flipping halfway through, until golden brown and internal temp hits 165°F (74°C).

• Air Fryer: Cook in batches for 10–12 minutes, shaking or flipping halfway through.

How to Make the Greek Yogurt Ranch Dip

In a small bowl, whisk together:

• ¾ cup Greek yogurt

• ½ tsp dried dill

• ½ tsp dried parsley

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1 tsp lemon juice (or white vinegar)

• Salt and pepper to taste

Optional:

• Add 1 tsp honey for sweetness

• A splash of hot sauce for spice

• Fresh herbs for brightness

Let it chill in the fridge for 10–15 minutes to develop flavor. Store in an airtight jar for up to 4 days.

Variations & Add-Ins

• Spicy: Add cayenne or chipotle powder to the yogurt marinade or breadcrumb coating.

• Cheesy crust: Mix grated parmesan into the panko for savory depth.

• Cornflake coating: Swap panko for crushed cornflakes for a gluten-free, ultra-crunchy option.

• Buttermilk style: Replace yogurt with buttermilk for a tangy, Southern twist.

• Air fryer nuggets: Cut chicken into bite-sized chunks for poppable tenders.

Serving Ideas

Serve these tenders hot with:

• Greek yogurt ranch or spicy sriracha mayo

• Roasted veggies, sweet potato fries, or coleslaw

• Inside a wrap, over a salad, or alongside mac and cheese

• As part of a game day platter or party snack board

Storage & Reheating Tips

To store: Keep leftovers in an airtight container in the fridge for up to 4 days.

To freeze: Lay uncooked coated tenders on a tray, freeze until solid, then transfer to a zip-top bag for up to 2 months. Bake from frozen at 400°F for 25–30 minutes.

To reheat: Re-crisp in an air fryer (375°F, 4–6 min) or oven (400°F, 8–10 min). Avoid microwaving to keep the crust crisp.

FAQs

Can I make this gluten-free?

Yes! Just use gluten-free panko or cornflakes. Always check your yogurt and mustard labels too.

What’s the best yogurt for this?

Full-fat Greek yogurt is best for both flavor and adhesion. 2% works well too.

Can I use chicken breasts instead of tenders?

Absolutely. Just slice them into uniform strips so they cook evenly.

How long should I marinate the chicken?

Ideally, at least 20 minutes, but up to overnight for the most flavor.

Can I double the recipe?

Yes! Use two baking sheets or air-fry in batches.