Description
These Crispy Baked Chicken Tenders are a healthier alternative to traditional fried chicken tenders. Coated in a flavorful buttermilk mixture and crunchy panko breadcrumbs, they are baked to golden perfection for a delicious and satisfying meal.
Ingredients
Scale
Chicken Tenders:
- 1.5 lbs chicken tenders or boneless chicken breasts (cut into strips)
Buttermilk Marinade:
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Breadcrumb Coating:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Additional:
- 2 tablespoons olive oil or melted butter (for drizzling or brushing)
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Marinate chicken: In a bowl, mix buttermilk with garlic powder, paprika, salt, and pepper. Add chicken tenders to the bowl and marinate for at least 20 minutes, or up to overnight in the fridge.
- Prepare coating: In a shallow dish, combine panko breadcrumbs and Parmesan cheese. Coat each chicken strip in the breadcrumb mixture, pressing gently to adhere. Place on the baking sheet.
- Bake: Drizzle or brush the tops with olive oil or melted butter. Bake for 20–25 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- Rest and serve: Let rest for a few minutes before serving.
Notes
- Serve with your favorite dipping sauces like honey mustard, ranch, or BBQ.
- To make gluten-free, use gluten-free breadcrumbs.
- For extra crunch, toast the panko breadcrumbs in a dry skillet before coating.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 310
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
