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

1. 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.

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

3. Preheat oven to 400 degrees.

4. 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.

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

6. 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!

 

 

 

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