These Chicken Tenders were made on a whim and just too amazing not to share. My two-year-old, who is just starting to pop out complete sentences, just sat there during our family’s dinner and kept repeating. ” Mom, this chicken is good!”
Last summer I shared with you, my quinoa chicken tenders. Those quinoa flakes made really good baked chicken. However, I made these using buckwheat flakes.
Buckwheat flakes are much cheaper than quinoa flakes. Plus, This buckwheat made this chicken super crispy and crunchy. Buckwheat is among the world’s healthiest foods. Buckwheat is high in protein and antioxidants, and is gluten-free.
Yogurt and Buckwheat baked chicken tenders
1 lb of uncooked boneless skinless chicken
1 cup of Buckwheat flakes- see photo above
1 cup of plain Greek yogurt
3 tablespoons of dried chives- or fresh
pinch of sea salt
Method: Preheat oven to 350 degrees f. Create a dipping station using two bowls. In one bowl place the buckwheat flakes. In the second bowl, mix Greek Yogurt, chives and sea salt. Coat each chicken piece in the Greek Yogurt mixture, followed by the buckwheat flakes. Place the coated chicken on a baking sheet, and bake for 20 minutes. remove from oven and enjoy.
I love this chicken. the buckwheat flakes were so crispy and the yogurt made this chicken so moist!