The Chew: Serena Wolf Buffalo Chicken Tenders & Yogurt Ranch

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The Chew: Serena Wolf Buffalo Chicken Tenders & Yogurt Ranch

Serena Wolf created a blog with the hopes that she could help make cooking less intimidating for even the most inexperienced cooks. When she started dating her boyfriend, she realized how much of his diet consisted of nutritionally-void food. Serena was then inspired to create what is now known as “The Dude Diet” that gives men and even women the opportunity to make typical “dude food” that is usually unhealthy, in ways that are a little better for them. Serena joined The Chew with her Buffalo Chicken Tenders and Yogurt Ranch recipe. Who doesn’t love a crunchy buffalo wing? Now you can devour this meal, without all the guilt!

To get the recipe, click next page.

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The Chew: Serena Wolf Buffalo Chicken Tenders & Yogurt Ranch Recipe Ingredients

The Chew: Serena Wolf Buffalo Chicken Tenders & Yogurt Ranch

Serena Wolf’s Buffalo Chicken Tenders follow “The Dude Diet” and not only taste good, but are slightly better for you. (lehighvalleypa / Flickr)

  • 1 C whole-wheat panko bread crumbs
  • 1 lb boneless, skinless chicken tenders
  • 1 C buffalo sauce

For the Yogurt Ranch:

  • 1 tsp dried parsley – crushed
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 C nonfat plain Greek yogurt
  • 1/2 tsp dried dill weed
  • /1/4 tsp onion powder
  • 1/8 tsp smoked paprika

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Serena Wolf: The Chew Buffalo Chicken Tenders & Yogurt Ranch Recipe Directions

  1. In a medium bowl, add the parsley, Greek yogurt, salt, dill weed, pepper, onion powder, and smoked paprika
  2. Mix to combine
  3. Put the chicken tenders in a large zip-top bag, then add 3/4 of the ranch
  4. Seal the bag and remove as much air as possible
  5. Coat the chicken tenders in the dressing, then put in the fridge for 30 minutes
  6. Refrigerate the rest of the ranch dressing
  7. Preheat the oven to 350 degrees
  8. Spray a wire rack with cooking spray, then place it inside a baking sheet and set aside
  9. Pour the panko into a shallow bowl, then mix with Kosher salt
  10. One at a time remove the chicken tenderloins from the bag and dredge them in the bowl of panko
  11. Use your fingers to gently press the panko onto the chicken tenders, then transfer them to a prepared wire rack
  12. Bake for 25 minutes, until the tenders are cooked through
  13. Heat the wing sauce in a medium saute pan
  14. When hot, remove from the heat and add a few chicken tenders at a time to coat in the sauce
  15. Transfer the tenders to a plate and serve with the saved ranch on the side as a dip

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