Popcorn & Pretzel Chicken Tenders

Ingredients

1-1/2 pounds chicken tenderloins
1 cup buttermilk
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon pepper
3/4 cup fat-free plain Greek yogurt
1/4 cup peach preserves
1 tablespoon prepared mustard
4 cups miniature pretzels, crushed
2 cups air-popped popcorn, crushed
Cooking spray

Directions

In a large bowl, combine the first six ingredients; toss to coat.
Refrigerate, covered, at least 30 minutes. In a small bowl, mix
yogurt, preserves and mustard; refrigerate until serving.
Preheat oven to 400°. In a large shallow dish, combine crushed
pretzels and popcorn. Remove chicken from marinade, discarding
marinade. Dip both sides of chicken in pretzel mixture, patting to
help coating adhere. Place on a parchment paper-lined baking sheet;
spritz with cooking spray.
Bake 20-25 minutes or until coating is golden brown and chicken is no
longer pink. Serve with sauce. Yield: 6 servings (1 cup sauce).
source:taste of home