Oven Baked Chicken Tenders

My DILL PICKLE, BAKED CHICKEN TENDERS are a must-try! They’re crispy on the outside, tender on the inside and super simple to make. I served them with my dill yogurt sauce and my family went nuts! Give they a shot and tell me what you think.

  • Prep Time 10 minutes
  • Cook Time 18-20 Minutes
  • Total Time 30 Minutes
  • Serves 4-6
Oven Baked Chicken Tenders



  • 2 lbs chicken tenders
  • 16 ounces of dill pickle “juice”
  • sleeves of Ritz crackers or Saltine crackers
  • eggs
  • ¼ cup Greek yogurt or sour cream
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp onion powder


  • 1 cup Greek Yogurt
  • 2 tbsp low-fat milk
  • 3 tbsp chopped fresh dill
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • ½ lemon juiced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp Dijon mustard


-Preheat oven to 400F

-Place the chicken tenders into a medium-sized container or bowl. Pour Pickle “juice” over the chicken, cover, and refrigerate for at least one hour. 

-Crumble the crackers into a shallow, small baking dish or storage container.

-In a medium-sized bowl, whisk together 2 eggs, ¼ cup Greek yogurt, ½ tsp salt, ¼ tsp pepper, ½ tsp onion powder.

-Line 2 large baking sheets with parchment paper or a wire rack. If you’re using a wire rack, spray with olive oil or non-stick cooking spray.

-To avoid making a mess, use one hand to grab the chicken, dip it into the batter, shake off any excess batter, and place it into the Ritz cracker crumbs. Use your other hand to press the crumbs into the chicken then place the chicken onto the baking sheet. 

-Bake for 18-20 minutes on the middle rack of your oven. 

While the chicken bakes, add the dipping sauce ingredients to a blender and blend until creamy.