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Baked Chicken Tenders

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Preparation Time
20 minutes

Chill Time
6 to 24 hours

Cook Time
16 to 18 minutes

Makes 8 (3-ounce) servings

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  • 1 packet (1.1 ounces) Hidden Valley Original Ranch Salad Dressing and Seasoning Mix, divided
  • 2 cups non-fat Greek yogurt
  • 1 1/2 cups low-fat buttermilk
  • 1 package (20 ounces) fresh 99% fat free chicken tenders
  • 1 cup whole wheat bread crumbs
  • 1/3 cup sliced almonds
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Olive oil cooking spray
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    1. Combine 1/2 packet Ranch Dressing and Seasoning Mix with yogurt; refrigerate.
    2. Combine remaining Ranch Dressing and Seasoning Mix with buttermilk; refrigerate.
    3. Rinse chicken and thoroughly pat dry on paper towels.
    4. Combine chicken and buttermilk mixture together in a food storage zipper bag.
    5. Refrigerate 6 to 24 hours.
    6. Heat oven to 425°F.
    7. In a food processor, combine breadcrumbs, almonds, garlic powder and pepper.
    8. Coat chicken in breadcrumb mixture.
    9. Set a wire rack on baking sheet and coat with cooking spray.
    10. Lay chicken pieces on wire rack and spray with more cooking spray.
    11. Bake 16 to 18 minutes until no longer pink (internal temp at least 170°F).
    12. Use yogurt mixture as a dipping sauce.
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