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Recipe Thursday-Brakebush Black Pepper Rubbed Chicken Tenders with Greek Yogurt Ranch

Posted on February 18th, 2016 | Posted in Main Course, Recipes, Supplier of the Month

Brakebush Tater Chip Tender-0010

Add a homemade touch to Brakebush’s Tater Chip Tenders by rubbing them with a Black Pepper Rub Sauce and serving with creamy delicious Greek Yogurt Ranch.

Click here to view the Brakebush Chicken products that are on special this month.

Yield 4 Servings
Black Pepper Rub Sauce
1/4 cup salted butter, melted (880025, 36/1#)
2 tablespoons hot sauce (991207, 4/1GAL, Franks)
1 (rounded) teaspoons fajita seasoning (CQF001, QT)
1 teaspoon fresh black pepper (CQP071, QT)

Chicken Tenders
1 1/2 pounds Brakebush chicken tater chip tenders (553132, 10#)

Greek Yogurt Ranch
1/2 cup plain Greek yogurt (885206, 2/4#, Kronos)
2 tablespoon buttermilk (HPH001, QT, Axelrod)
3/4 teaspoon dried parsley (CQP015, QT)
1/2 teaspoon dried chives (CQC052, QT)
1/4 teaspoon dried dill (CQD040, QT)
1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon onion powder (CQO044, QT)
pinch of salt (991857, 24/26OZ, Mortons) and pepper (CQP071, QT)

To Make the Greek Yogurt Ranch

In a medium bowl combine the greek yogurt, buttermilk, parsley, chives, dill, garlic powder, onion powder, salt and pepper. Mix until smooth and combined. Place in the fridge until ready to use.

To make the Sauce and Chicken Tenders

In a shallow bowl combine the melted butter, hot sauce, 2 teaspoons fajita seasoning and black pepper. Whisk to combine and set aside.

Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.

Dip frozen chicken tenders in Black Pepper Sauce and place on the prepared baking sheet. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fingers with cooking spray or a mist of olive oil.

Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the remaining Black Pepper Rub sauce and Greek Yogurt Ranch. Garnish with fresh cilantro and or parsley and a lemon wedge if desired.

Recipe adapted from HalfBakedHarvest.com

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