Crispy Baked Chicken Tenders
Enjoy the satisfying crunch of chicken tenders without the guilt of deep frying! These baked chicken tenders are incredibly crispy on the outside, juicy on the inside, and surprisingly easy to make. Perfect for a quick weeknight meal or a crowd-pleasing appetizer.
Equipment
- Medium bowl
- Whisk
- Plastic Wrap
- Shallow Dish
- Oven
- Baking Sheet
- Parchment paper or silicone baking mat
- Meat thermometer
- Wire rack (optional)
Ingredients
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1.5 cups panko breadcrumbs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- In a medium bowl, whisk together the buttermilk, salt, and pepper.
- Add the chicken tenders to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken is marinating, prepare the breading. In a shallow dish, combine the panko breadcrumbs, flour, Parmesan cheese, garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Mix well to ensure everything is evenly distributed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the chicken tenders from the buttermilk marinade, letting any excess drip off.
- Dredge each chicken tender in the breadcrumb mixture, pressing firmly to ensure the coating adheres well. Make sure the entire tender is coated in the crispy breading.
- Place the breaded chicken tenders on the prepared baking sheet, leaving a little space between each tender.
- Drizzle the chicken tenders with olive oil.
- Bake for 18-22 minutes, or until the chicken is cooked through and the breading is golden brown and crispy, flipping halfway through. Ensure the internal temperature reaches 165°F (74°C).
Notes
For extra crispy tenders, use a wire rack on top of your baking sheet to allow air to circulate underneath the tenders. Don't skip the buttermilk marinade as it tenderizes the chicken and helps the breading adhere. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results. Serve with your favorite dipping sauce, such as honey mustard, barbecue sauce, ranch dressing, or sweet chili sauce. For a spicier kick, add a pinch of cayenne pepper to the breading.