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Baked Buttermilk Chicken Tenders
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Juicy and moist baked buttermilk chicken tenders.
Ingredients:
  • 1 pound chicken tenderloins
  • 0.5 cup buttermilk
  • 0.25 teaspoon salt
  • 0.13 teaspoon cayenne pepper
  • 0.33 cup all-purpose flour
  • 0.25 teaspoon paprika
  • salt to taste
  • 1 large egg
  • 2 tablespoons buttermilk
  • 0.75 cup Italian-style panko bread crumbs
  • 0.33 cup freshly grated Parmesan cheese
  • 0.5 teaspoon seafood seasoning (such as Old Bay®)
  • 0.5 teaspoon garlic powder
  • olive oil spray
Instructions:
  • Place the chicken tenders in a large resealable plastic bag along with the buttermilk, salt, and cayenne. Refrigerate for a minimum of 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with aluminum foil for easy cleanup.
  • In a shallow bowl, mix flour, paprika, and salt. In another bowl, whisk egg and 2 tablespoons of buttermilk. In a third bowl, combine breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder.
  • First, dispose of the marinade and remove excess moisture from the chicken. Coat the chicken in flour, then dip it in the egg mixture, and finally coat it in breadcrumbs, pressing gently to ensure a perfectly crispy outer layer on the chicken tender.
  • Lay the crumb-coated tenders on the baking sheet and generously spray each side with olive oil.
  • Roast in the oven until the chicken is cooked through and the juices run clear, about 15-18 minutes, flipping halfway through. Use a meat thermometer to ensure the chicken reaches a minimum internal temperature of 165°F (74°C).

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