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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
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.