Tortilla Crusted Chicken Tenders with Cilantro Jalapeño Dipping Sauce

As a kid I would always order chicken tenders at a restaurant. Even now, as an adult, I secretly want to order them! But as we know, the chicken tenders you get at a restaurant are heavily breaded and deep fried (delicious, but bad!).

These tortilla crusted chicken tenders are flavorful, crunchy – and healthy, of course! Paired with a cilantro jalapeño Greek yogurt dipping sauce, you have nothing to feel guilty about with this one!

These are perfect for the whole family and are great to prep ahead of time in bulk; just store them in the freezer and pull them out whenever you’re in need of quick dinner – or when the kids just want a tasty snack!

Tortilla Crusted Chicken Tenders

Tip: Have leftovers? Cut them up into strips and toss into a taco salad, and use the cilantro jalapeño sauce as a dressing. Top with shredded cheese on a bed of lettuce you have a wholesome, yummy lunch!

Ingredients:

For the Chicken Tenders:

8 boneless chicken tenders
3 servings yellow corn tortilla chips (I used Target brand 140 calories per serving)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. kosher salt
1 large egg, beaten

For the Cilantro Jalapeño Sauce:

2 5.3-oz. plain fat-free Greek yogurt (the single serving containers)
1 jalapeño, diced with seeds
2 garlic cloves
1/2 juice of a lime
3/4 cup loosely packed cilantro
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. cumin

Tortilla Crusted Chicken Tenders

Directions:

For the Chicken Tenders:

  1. Preheat oven to 400°.
  2. In a food processor, pulse together tortilla chips, chili powder, cumin, garlic powder, and salt until fully combined. Add to a medium size bowl.
  3. In another medium size bowl, add beaten egg.
  4. Prep a baking sheet with foil and spray with cooking spray.
  5. Take one chicken tender at a time and first coat in egg and then coat in the tortilla mixture, pressing into the chicken to fully coat. Place on the baking sheet.
  6. Repeat process until all chicken is coated.
  7. Place into the oven for 15-18 minutes (depending on the thickness of the chicken) until chicken is fully cooked.

For the Cilantro Jalapeño Sauce:

  1. Combine all ingredients into a food processor and pulse until fully combined and blended. Add more salt if desired.
  2. Place in the fridge until ready to serve.

Tortilla Crusted Chicken Tenders

Nutritional Information

For the Chicken Tenders:

Servings: 8 chicken tenders approx. (1.25 lbs) *
Servings Size: 1 chicken tender approx. *

Calories: 123
Fat: 4 g
Carbohydrates: 6 g
Fiber: 1 g
Sugar: 0 g
Protein: 17 g

* this is approx. info since the weight of the chicken can vary but it shouldn’t be far off. 

For the Cilantro Jalapeño Dipping Sauce: 

Servings: 5
Serving Size: 4 tbsp.

Calories: 36
Fat: 0 g
Carbohydrates: 3 g
Sugar: 1 g
Protein: 6 g

  • Svenn-Andre

    Oh well, guess im gonna have chicken for my third day then. Have to try this one 😛 thanks!

    • Emily

      You’re welcome! Hope you enjoyed this one 🙂

  • Anna Rebecca

    never thought of using tortilla chips! such a good idea, will have to try asap 🙂

    • Emily

      haha well I have an obsession with tortilla chips so I thought why not?? Hope that you like it 🙂