Baked, not fried, for the Big Game, these classic chicken strips get their crunch from crushed pita chips. It’s the perfect pairing for our Avocado Verde Crema Dip recipe your fans will love!
Crispy Oven-Baked Chicken Tenders with Guacamole Crema Dip
- 1 large egg, lightly beaten
- 1 cup milk
- 1 pound chicken breast tenderloins
- ½ teaspoon kosher salt
- 1 (12-ounce) bag pita chips
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup WHOLLY GUACAMOLE® Avocado Verde Dip
- ¼ cup Greek yogurt
- 2 tablespoons fresh chives, chopped
Heat oven to 400°F.
In small bowl, whisk together egg and milk. Season chicken with salt.
In food processor, process chips, garlic powder and paprika until resembles coarse sand. Place mixture in shallow dish.
Dip chicken in egg mixture then roll in crumb mixture until well coated, shaking off excess crumbs. Place on lightly greased baking rack over jelly roll pan. Spray chicken with cooking spray. Bake 25 minutes or until chicken is cooked through.
Meanwhile, in small bowl, stir together avocado verde dip, yogurt and chives.
Serve chicken tenders with dip.