Find out why this Baked Chicken Tenderloin Recipe is awesome. You'll love the blend of buttermilk, vinegar & hot sauce in this chicken tenderloin recipe.
What You Need
Original recipe yields 16 servings
3 Tbsp. low-fat buttermilk
3 Tbsp. hot pepper sauce, divided
3 Tbsp. HEINZ Distilled White Vinegar, divided
2 lb. chicken tenders
1-1/2 cups panko bread crumbs
2/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2/3 cup ATHENOS Crumbled Blue Cheese
1/2 tsp. ground red pepper (cayenne)
2 cups carrot sticks
2 cups celery sticks
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Let's Make It
Heat oven to 400ºF.
Whisk buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
Meanwhile, place bread crumbs in shallow dish. Mix remaining hot sauce and vinegar in small bowl. Mix sour cream and blue cheese; refrigerate until ready to serve.
Remove chicken from buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat. Place in single layer on baking sheet sprayed with cooking spray. (Discard any remaining buttermilk mixture and crumbs.) Sprinkle both sides of chicken evenly with red pepper.
Bake 20 min.; transfer to platter. Drizzle with hot sauce mixture. Serve with carrots, celery and blue cheese dip.
Chicken can be marinated in refrigerator up to 1 hour before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0.9008g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.