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Marinated in a bounty of herbs and finished in a harmonious sweet and spicy sauce, these chicken tenders will become an easy weeknight dinner you’ll constantly crave. Serve with crumbled blue cheese and chopped parsley to really bring dinner and a show to the dining table.



Prep time


Cook time



  • 1 lb boneless skinless chicken tenders​
  • 1 cup plain Greek yogurt​
  • 2 cloves garlic, minced​
  • 1 teaspoon dried parsley​
  • 1/2 teaspoon salt​
  • 1/4 teaspoon pepper​
  • 1/4 teaspoon paprika​
  • 1/8 teaspoon cayenne pepper​
  • 1 cup panko or bread crumbs​
  • 2/3 cup wing sauce, Frank’s​
  • 4 tablespoons unsalted butter​
  • 1/4 cup Amber Rich maple syrup​


  1. In a medium mixing bowl, combine yogurt, garlic, dried parsley, salt, pepper, paprika and cayenne pepper. Toss the chicken in and cover all the tenders. Cover the bowl with plastic wrap and put in the fridge for at least 30 minutes.
  2. Preheat oven to 350°F. Line a baking tray with aluminum foil and place a cooling rack over it.
  3. Once the chicken has marinated, pour the panko into a shallow bowl and season it with a touch of salt. Individually dredge the chicken tenders in the panko. Line them up on the rack. Bake the chicken for about 30-35 minutes, until cooked through.
  4. Meanwhile, make the maple buffalo sauce. In a saucepan over medium-high heat combine the wing sauce, butter and maple syrup. Bring to a boil and then reduce to a simmer. Cook until the butter has melted and the sauce has slightly thickened.
  5. Once the chicken has been cooked and the sauce has slightly cooled, pour the maple buffalo sauce into a heat proof bowl. Using tongs, toss the chicken tenders into the sauce and enjoy with your favorite dipping sauce!



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