Chicken Tender Recipe
Crispy baked chicken tenders that are seasoned just right, easy enough for weeknights, and delightfully crunchy. A family-friendly meal with a light marinade of buttermilk and spices for juicy, crispy tenders.
Ingredients
- 1½ pounds chicken tenders trimmed breast strips
- 1 cup buttermilk (or whole milk yogurt thinned with milk)
- 1 teaspoon kosher salt (or sea salt)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (sweet or hot)
- 2 cups Panko breadcrumbs (or gluten-free Panko)
- 1 cup crushed cornflakes
- ½ cup grated Parmesan cheese (optional)
- 2 large eggs, beaten
- Cooking spray or avocado oil mist
Instructions
- Whisk buttermilk, salt, pepper, garlic powder, and paprika in a shallow bowl. Submerge chicken tenders and refrigerate for 20-30 minutes.
- Combine Panko, crushed cornflakes, and Parmesan in a wide dish.
- Whisk eggs in a bowl until frothy.
- Dip marinated chicken in beaten eggs, then coat with breadcrumb mixture.
- Spray a baking sheet with cooking spray. Place tenders in a single layer.
- Bake at 425°F for 12 minutes, flip, then bake for another 8-10 minutes until golden brown.
- Let tenders rest for 3-5 minutes before serving with dipping sauce.
Notes
For extra crunch, broil for 1-2 minutes at the end. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
Calories: 450kcal
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