It looks like I won’t be able to make a trip to St. Louis this month for some Chick-fil-A, so I settled and made my own crispy fried chicken. I added a healthy twist to this classic by using yogurt and whole wheat crackers for the coating. The best part of this recipe is it only requires four basic ingredients, so I won’t have to break social distancing by going to the grocery store. Pair this with my butternut squash mac and cheese, because let’s be honest, we all need some comfort food right now.
- 1 cup yogurt
- 1.5 tablespoon Hidden Valley Ranch seasoning
- 1 cup crushed whole wheat Cheez-its (breadcrumbs or other crackers work too)
- 1 lb chicken cut into ~ 6 chicken tenderloins (thinner slicers are better)
- Preheat oven to 400°F. Place parchment paper on a baking sheet.
- In a medium bowl, combine yogurt and ranch. Mix until well-blended. Place the crushed crackers or breadcrumbs in a shallow bowl or plate.
- Dip each breast in the yogurt mixture, turning on all sides until well-coated, shaking off any excess. It is important to have a thin layer of yogurt on the chicken. If the yogurt is thick it will cause the outside layer of the chicken to be mushy instead of crunchy.
- Lay the chicken in the cracker crumbs or breadcrumbs and turn until evenly coated.
- Arrange chicken on the prepared baking sheet and bake approximately 25 minutes. Chicken is cooked when the internal temperature is 165ºF and juices run clear.
- Leave on the pan to cool. Serve over salads, as chicken strips, or in a chicken sandwich .