Crispy Baked Chicken Tenders

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced on a bias into even strips
• 1/2 cup all-purpose flour
• 1 1/2 tsp garlic powder
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 5 1/2 cups cornflakes, finely crushed, or 2 cups plain Panko breadcrumbs
• 1 Tbsp dried parsley
• Light olive oil cooking spray
• 1/2 cup plain Greek yogurt
• 2 1/2 Tbsp honey
• 3 Tbsp light mayonnaise
• 1 1/2 Tbsp dijon mustard
• 1 1/2 Tbsp prepared yellow mustard
• 1 1/2 tsp lemon juice
• Salt to taste

Directions

1. For the chicken, heat the oven to 400 degrees. Mist a large oven safe cooling rack with olive oil spray, place it over a large rimmed baking sheet, and put it aside. Whisk the flour, garlic powder, salt, and pepper in a shallow dish. In another shallow dish, beat the eggs until smooth. Put the crushed cornflakes or panko in a third dish, then mix in the parsley.
2. Coat the chicken strips one by one: dust both sides thoroughly with the flour mixture, dip them into the eggs, then move them to the cornflake mixture. Press the crumbs onto the chicken, turn each piece over, and press again so the coating really grabs on. Arrange the coated chicken on the prepared rack as you go, leaving room around each strip so the heat can do its thing evenly. Lightly spray the tops with olive oil cooking spray.
3. Bake until the thickest piece reaches 165 in the center, about 15 – 20 minutes. Let the chicken rest for several minutes so the coating can get even crisper, then add a little more salt if needed and serve warm with the creamy honey mustard dipping sauce.
4. For the dipping sauce, combine all of the ingredients in a small mixing bowl, adding salt lightly to taste. Cover and refrigerate until it is time to serve.