My daughter, Alivia, thought it would be fun to coat chicken tenders with two of our favorite movie-watching snacks—popcorn and pretzels. Crunchy and crispy, they bring a lot of smiles, especially when served with this sweet and creamy mustard sauce.
—SUZANNE CLARK PHOENIX, AZ
PREP: 25 MIN. + MARINATING • BAKE: 20 MIN. • MAKES: 6 SERVINGS (1 CUP SAUCE)
1 1/2 pounds chicken tenderloins
1 cup buttermilk
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon pepper
3/4 cup fat-free plain Greek yogurt
1/4 cup peach preserves
1 tablespoon prepared mustard
4 cups miniature pretzels, crushed
2 cups air-popped popcorn, crushed
Cooking spray
1. In a large bowl, combine the first six ingredients; toss to coat chicken. Refrigerate, covered, for at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving.
2. Preheat oven to 400°. In a large shallow dish, combine the crushed pretzels and popcorn. Remove the chicken from marinade, discarding marinade. Dip both sides of chicken in the pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray.
3. Bake 20-25 minutes or until the coating is golden brown and chicken is no longer pink. Serve with sauce.