1½ cups non-fat Greek yogurt
1 teaspoon dried parsley, crushed (Just use your fingers to crush the flakes.)
½ tsp each dried dill weed and salt
¼ tsp each garlic powder and pepper
1/8 teaspoon smoked paprika
1 pound boneless, skinless chicken tenders/tenderloins
1 cup whole wheat Panko breadcrumbs
1 cup Frank’s Red Hot Wing Sauce

In a medium bowl, mix together the yogurt, parsley, dill, garlic powder, salt, pepper and smoked paprika. Place the chicken tenders in a large bag and add ¾ cup of the ranch and seal the bag, removing as much air as possible. Squish the chicken and dressing around, making sure that each tender is well coated. Refrigerate for 30 minutes. Pop that extra ranch in the fridge too. Pre-heat the oven to 350 degrees. Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside. Place the breadcrumbs in a shallow bowl with pinch of salt. One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. Use your fingers to gently press the breadcrumbs onto the chicken tenders. Transfer the breaded tenders to the prepared wire rack. Bake for 25 minutes until golden brown and cooked through. Meanwhile, heat the wing sauce in a medium saucepan. When hot, remove from the heat and add a few of the chicken tenders at a time. Use tongs to make sure they get completely coated in the sauce. Transfer to a plate and serve immediately with the reserved ranch for dipping.

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