Creates 6 servings

 

Ingredients

 

Chicken Tenders

• 1 ½ pounds of chicken tenderloins

• 1 cup of buttermilk

• 2 teaspoons of garlic powder

• 1 teaspoon of onion powder

• 1 teaspoon of salt

• ½ teaspoon of ground black pepper

• 4 cups of miniature pretzels, crushed (gluten-free pretzels can also be used!)

• 2 cups of air popped popcorn, crushed

• 1/3 cup of melted Challenge Butter in tub -flavor of your choice

•  

Dipping Sauce

• ¾ cup of plain Greek yogurt

• ¼ cup of peach preserves

• 1 tablespoon of Dijon mustard

 

Directions

• Add chicken, buttermilk, garlic powder, onion powder, salt and pepper to a large plastic zipper bag. Seal and shake to combine, refrigerate for 30 minutes.

• While chicken is marinating, make your dipping sauce. In a small bowl combine yogurt, preserves and mustard. Stir to combine, refrigerate until needed.

• Preheat oven to 400 degrees.

• In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade and dip both sides into the pretzel mixture, patting to help coating to adhere. Place on a parchment paper or foil lined sheet pan for easy cleanup. Drizzle the tops of chicken with the melted butter.

• Bake in oven for 20-25. Coating should be crispy and browned, and chicken should no longer be pink.

• Serve chicken tenders with dipping sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Are you looking for more creative movie time recipes? Click on these other recipes I created for the perfect movie experience at home!

 

Mini Hots Dogs with Butter Buns             Butter Toffee "Popcorn" Cupcakes

 

 

For more delicious recipes like this, please visit www.challengedairy.com