Oven-Baked Nashville Hot Chicken Tenders with Yogurt Ranch
Oven-Baked Nashville Hot Chicken Tenders with Yogurt Ranch
Ingredients
For the Homemade Yogurt Ranch
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup milk, or buttermilk
- 1/2 cup plain yogurt, or sour cream
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- 1 tablespoon California Olive Ranch 100% California Extra Virgin Olive Oil
For the Oven-Baked Nashville Hot Chicken Tenders
- 1 1/2 pounds chicken tenders
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups unfrosted cornflakes, crushed
- 2 tablespoons California Olive Ranch 100% California Extra Virgin Olive Oil, for drizzling
For the Nashville Hot Honey Glaze
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon California Olive Ranch 100% California Extra Virgin Olive Oil
- 1/4 cup hot sauce
- 1/2 cup honey, or maple syrup
For Garnish
- 1/4 teaspoon flaky sea salt, as needed
- 4 fresh thyme sprigs
Instructions
- 1
Finely chop the fresh chives, dill, and thyme. In a medium mixing bowl, combine the chopped herbs, milk (or buttermilk), yogurt (or sour cream), black pepper, garlic powder, onion powder, and salt. Squeeze the juice from half a lemon into the bowl. Drizzle in 1 tablespoon of California Olive Ranch 100% California Extra Virgin Olive Oil. Whisk all ingredients together until well combined and smooth. Taste the ranch and adjust seasoning as desired. Set aside in the refrigerator to chill.
⏱️ 10 min
- 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 3
Prepare your breading station: In a shallow bowl, whisk the 2 large eggs. In a second shallow bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper; mix well. In a third shallow bowl, add the unfrosted cornflakes and crush them with your hands until they are finely broken but still retain some texture.
⏱️ 10 min
- 4
Bread the chicken tenders: Take one chicken tender at a time. First, dredge it thoroughly in the seasoned flour mixture, ensuring it is fully coated, then gently shake off any excess. Next, dip the flour-coated tender into the whisked egg mixture, allowing any excess egg to drip off. Finally, coat the tender generously in the crushed cornflakes, pressing gently to ensure they adhere well. Place the fully breaded chicken tender on the prepared baking sheet. Repeat for all remaining chicken tenders.
⏱️ 15 min
- 5
Generously drizzle 2 tablespoons of California Olive Ranch 100% California Extra Virgin Olive Oil over all the breaded chicken tenders on the baking sheet. This helps achieve a crispy texture.
⏱️ 2 min
- 6
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 165°F), and extra crispy. Flip the tenders halfway through baking for even crispness.
⏱️ 25 min•🌡️ 400
- 7
While the chicken bakes, prepare the Nashville Hot Honey Glaze: Place a small saucepan on the stove over medium heat. Add the unsalted butter and allow it to melt. Add 1 tablespoon of California Olive Ranch 100% California Extra Virgin Olive Oil, hot sauce, and honey (or maple syrup). Stir the mixture continuously and bring it to a simmer. Cook for 3-5 minutes, stirring occasionally, until the glaze thickens slightly.
⏱️ 8 min
- 8
Once the chicken tenders are baked, remove them from the oven. Using a basting brush, generously coat each hot chicken tender with the prepared Nashville hot honey glaze.
⏱️ 3 min
- 9
Arrange the glazed tenders on a serving plate. Garnish with flaky sea salt and fresh thyme sprigs. Serve immediately with the homemade yogurt ranch for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Nashville Hot Chicken Tenders with Yogurt Ranch
For the Homemade Yogurt Ranch
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup milk, or buttermilk
- 1/2 cup plain yogurt, or sour cream
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- 1 tablespoon California Olive Ranch 100% California Extra Virgin Olive Oil
For the Oven-Baked Nashville Hot Chicken Tenders
- 1 1/2 pounds chicken tenders
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups unfrosted cornflakes, crushed
- 2 tablespoons California Olive Ranch 100% California Extra Virgin Olive Oil, for drizzling
For the Nashville Hot Honey Glaze
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon California Olive Ranch 100% California Extra Virgin Olive Oil
- 1/4 cup hot sauce
- 1/2 cup honey, or maple syrup
For Garnish
- 1/4 teaspoon flaky sea salt, as needed
- 4 fresh thyme sprigs
Instructions
- 1
Finely chop the fresh chives, dill, and thyme. In a medium mixing bowl, combine the chopped herbs, milk (or buttermilk), yogurt (or sour cream), black pepper, garlic powder, onion powder, and salt. Squeeze the juice from half a lemon into the bowl. Drizzle in 1 tablespoon of California Olive Ranch 100% California Extra Virgin Olive Oil. Whisk all ingredients together until well combined and smooth. Taste the ranch and adjust seasoning as desired. Set aside in the refrigerator to chill.
⏱️ 10 min - 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 3
Prepare your breading station: In a shallow bowl, whisk the 2 large eggs. In a second shallow bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper; mix well. In a third shallow bowl, add the unfrosted cornflakes and crush them with your hands until they are finely broken but still retain some texture.
⏱️ 10 min - 4
Bread the chicken tenders: Take one chicken tender at a time. First, dredge it thoroughly in the seasoned flour mixture, ensuring it is fully coated, then gently shake off any excess. Next, dip the flour-coated tender into the whisked egg mixture, allowing any excess egg to drip off. Finally, coat the tender generously in the crushed cornflakes, pressing gently to ensure they adhere well. Place the fully breaded chicken tender on the prepared baking sheet. Repeat for all remaining chicken tenders.
⏱️ 15 min - 5
Generously drizzle 2 tablespoons of California Olive Ranch 100% California Extra Virgin Olive Oil over all the breaded chicken tenders on the baking sheet. This helps achieve a crispy texture.
⏱️ 2 min - 6
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 165°F), and extra crispy. Flip the tenders halfway through baking for even crispness.
⏱️ 25 min•🌡️ 400 - 7
While the chicken bakes, prepare the Nashville Hot Honey Glaze: Place a small saucepan on the stove over medium heat. Add the unsalted butter and allow it to melt. Add 1 tablespoon of California Olive Ranch 100% California Extra Virgin Olive Oil, hot sauce, and honey (or maple syrup). Stir the mixture continuously and bring it to a simmer. Cook for 3-5 minutes, stirring occasionally, until the glaze thickens slightly.
⏱️ 8 min - 8
Once the chicken tenders are baked, remove them from the oven. Using a basting brush, generously coat each hot chicken tender with the prepared Nashville hot honey glaze.
⏱️ 3 min - 9
Arrange the glazed tenders on a serving plate. Garnish with flaky sea salt and fresh thyme sprigs. Serve immediately with the homemade yogurt ranch for dipping.
⏱️ 2 min