Crispy Baked Chicken Tenders for Fall Gatherings

Ready in: 1 hour · Serves: 4-6 · Technique: Baking · Storage: Up to 3 days in the refrigerator

Quick Answer

These Crispy Baked Chicken Tenders are easy to prepare with a buttermilk marinade and a crunchy Panko coating, baked to golden perfection.

As the air turns crisp and the leaves swirl around in vibrant colors here in New York City, I find myself embracing the cozy essence of fall. With the holidays like Thanksgiving and Christmas on the horizon, I can’t help but think of flavorful, comforting food that brings friends and family together. Today, I’m excited to share my perfected recipe for Crispy Baked Chicken Tenders – a dish that’s not only a hit with kids but is also a perfect appetizer for holiday gatherings.

A Perfect Holiday Appetizer

Why You’ll Love This Recipe

• Perfectly crispy texture that rivals fried tenders without the excess oil.
• Marinating the chicken in buttermilk ensures unbeatable tenderness and flavor.
• Easy to make with simple ingredients, making it a great choice for busy weeknights.
• Versatile dish that can be served as an appetizer or a main course.
• More enjoyable for the whole family during the cozy holiday season.

Ingredients

Gather these simple ingredients to make your delicious Crispy Baked Chicken Tenders:

Chicken and Marinade

• 1 pound of chicken breasts (boneless, skinless, cut into strips)
• 1 cup of buttermilk

Breading

• 1 cup of all-purpose flour
• 1 cup of breadcrumbs (preferably Panko for extra crunch)
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• Olive oil spray

How to Make Crispy Baked Chicken Tenders (Step-by-Step)

Follow these easy steps to create your own batch of tasty Crispy Baked Chicken Tenders.

Step 1: Marinate the Chicken

In a bowl, pour the buttermilk over the chicken tenders, ensuring that they are well-coated. For the best flavor, marinate them for at least 30 minutes, although four hours or even overnight is ideal for deeper flavor absorption.

Step 2: Prepare the Breading Station

Preheat your oven to 400°F (205°C). Set up a breading station with three shallow dishes. In the first dish, combine the flour, garlic powder, paprika, salt, and pepper gently. Pour out the buttermilk in the second dish and add the breadcrumbs to the third dish.

Step 3: Bread the Chicken

Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge it in the flour mixture, dip back into the buttermilk, and finally coat it in breadcrumbs. Getting the crunch right is crucial for that satisfying bite!

Step 4: Prepare to Bake

Line a large baking sheet with parchment paper to make cleanup easy. Place the breaded chicken tenders on the sheet, ensuring they have space between them for even cooking. Lightly spray the tops with olive oil to achieve a gorgeous golden color.

Step 5: Bake to Perfection

Slide the baking sheet into your preheated oven and bake for about 20-25 minutes. Flip the tenders halfway through until they are crisp and reach an internal temperature of 165°F (74°C). The savory aroma will fill your kitchen, making it hard to resist!

Step 6: Serve and Enjoy

Allow the chicken tenders to cool for a few minutes before serving. Pair them with your favorite dipping sauces like honey mustard, ketchup, or sriracha mayo for an extra flavor boost.

Common Mistakes to Avoid

• Skipping the Marinade: Don’t rush this step; marinating significantly enhances flavor and tenderness.
• Using Regular Breadcrumbs: Opt for Panko breadcrumbs for a better crunch – they make a world of difference.
• Crowding the Baking Sheet: Ensure there’s space between the tenders. Overcrowding will steam them rather than bake, leading to less crispiness.

Tips and Tricks for Success

• If you want a flavor boost, experiment by adding different spices or herbs, like oregano or cayenne.
• For a gluten-free option, substitute regular flour and breadcrumbs with their gluten-free counterparts.
• These tenders pair beautifully with a refreshing salad or can be tucked into a bun for a delicious chicken sandwich.

Variations

• Use different marinades like ranch or BBQ sauce for a unique flavor.
• Substitute chicken tenders with turkey or tofu for a different protein option.
• Add grated parmesan cheese to the breadcrumb mixture for extra flavor.

How to Serve

• Pair with honey mustard for a sweet and tangy dip.
• Serve with ketchup for a classic experience.
• Try sriracha mayo for a spicy kick.
• Accompany with a side of fresh veggies or a salad.
• Wrap them in a tortilla with your favorite toppings for a delicious meal.

Make Ahead and Storage

• Make Ahead: You can marinate the chicken tenders a day in advance.
• Storage: Store any leftover tenders in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes, to regain their crispy texture.
• Freezing: These tenders can be frozen after baking. Once cooled, place them in a single layer in a freezer bag for up to 2 months. Reheat straight from the freezer in the oven.

Recipe Notes / What I Learned

Creating these chicken tenders reinforced for me how simple ingredients can come together to create something truly delightful. The joy of serving a dish that not only satisfies cravings but also gathers everyone around the table is what keeps me excited about cooking, especially as we approach the bustling holiday season.

Yield and Serving Size

Yield: 4 · Serving Size: 1 portion

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 30g protein · 30g carbs · 10g fat

Amberly Vahn

Crispy Baked Chicken Tenders for Fall Gatherings

These Crispy Baked Chicken Tenders are easy to prepare with a buttermilk marinade and a crunchy Panko coating, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Chicken and Marinade

• 1 pound chicken breasts, boneless, skinless, cut into strips
• 1 cup buttermilk

Group: Breading

• 1 cup all-purpose flour
• 1 cup breadcrumbs, preferably Panko
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• olive oil spray

Equipment

• Baking sheet
• Parchment paper
• Three shallow dishes

Method

 

1. In a bowl, pour the buttermilk over the chicken tenders, ensuring that they are well-coated. For the best flavor, marinate them for at least 30 minutes, although four hours or even overnight is ideal for deeper flavor absorption.
2. Preheat your oven to 400°F (205°C). Set up a breading station with three shallow dishes. In the first dish, combine the flour, garlic powder, paprika, salt, and pepper gently. Pour out the buttermilk in the second dish and add the breadcrumbs to the third dish.
3. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge it in the flour mixture, dip back into the buttermilk, and finally coat it in breadcrumbs.
4. Line a large baking sheet with parchment paper. Place the breaded chicken tenders on the sheet, ensuring they have space between them for even cooking. Lightly spray the tops with olive oil.
5. Slide the baking sheet into your preheated oven and bake for about 20-25 minutes. Flip the tenders halfway through until they are crisp and reach an internal temperature of 165°F (74°C).
6. Allow the chicken tenders to cool for a few minutes before serving. Pair them with your favorite dipping sauces.

Notes

Ensure not to skip the marinating step for enhanced flavor and tenderness. Use Panko breadcrumbs for the best texture.

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