Ingredients
- 3 whole wheat matzo sheets (about 1 cup crushed)
- ½ teaspoon kosher salt
- 1 pound chicken breast tenders (white tendon removed)
- ¾ cup buttermilk or regular milk
- Greek yogurt, for serving (optional)
Instructions
Preheat your oven to 400°F.
Step 2: Crush the MatzahPlace the matzo sheets and salt in a zip-top bag and crush using a rolling pin until the mixture resembles coarse breadcrumbs.
Alternatively, pulse in a food processor until crumb-like.
Pour the buttermilk (or milk) into a shallow bowl.
Place the crushed matzo in a separate shallow bowl.
Dip each chicken tender into the milk, ensuring it is fully coated.
Transfer to the crushed matzo and press gently to coat completely on all sides.
Line a baking sheet with foil and place an oven-safe cooling rack on top. Arrange the breaded chicken tenders on the rack.
Lightly spray both sides with oil to help crisp the coating.
Bake for 14–16 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the matzah coating is golden and crisp.
Serve warm with Greek yogurt or your favorite dipping sauce.
Notes
- Why Use a Rack? Elevating the chicken on a cooling rack allows air to circulate underneath, creating an evenly crisp coating.
- Milk Substitute: Buttermilk adds extra tenderness, but regular milk works just as well.
- Freezer Friendly: After breading (step 4), place tenders on a parchment-lined baking sheet and freeze for 1 hour. Transfer to labeled freezer bags and freeze for up to 3 months.
- Cooking From Frozen: Bake as directed, adding about 2 extra minutes to the cooking time.
- Serving Ideas: Pair with roasted vegetables, salad, or slice into wraps for lunch the next day.
