These baked chicken tenders are marinated in buttermilk for a juicy, tender inside and coated with a spiced, crispy breadcrumb coating. Baking at a high temperature ensures a crunchy exterior, making them a great alternative to fried chicken tenders.
Did You Know?
Why Marinate in Buttermilk? Buttermilk is slightly acidic, which helps to tenderize the chicken while keeping it juicy. It also allows the coating to adhere better, resulting in a crispy exterior when baked. The enzymes in buttermilk break down protein structures in the chicken, making it more tender without drying it out.
Yield:
4 servings
Ingredients:
1 lb chicken tenders (8-12 tenders)
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese (optional)
1/2 teaspoon smoked paprika (optional, for extra flavor)
2 tablespoons olive oil or melted butter
Chopped fresh parsley to garnish (optional)
Some Suggestions to Serve With the Chicken Tenders: Ranch Dressing, Honey Muster, Garlic Aioli, Buffalo Ranch, Spicy Sriracha Mayo, Blue Cheese Dressing
Instructions:
Marinate the chicken:
In a large bowl, combine the chicken tenders, buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Personal Tip: For the best flavor, marinate overnight.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Personal Tip: Use a wire rack on the baking sheet for extra crispiness, allowing air to circulate around the chicken.
Prepare the coating:
In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, smoked paprika, and a bit of salt and pepper. Drizzle the olive oil over the breadcrumb mixture and toss to coat evenly.
Personal Tip: Adding oil to the breadcrumbs helps them crisp up in the oven, mimicking the effect of frying.
Coat the chicken:
Remove each chicken tender from the buttermilk marinade, letting excess drip off. Dredge the tenders in the breadcrumb mixture, pressing gently to ensure an even coating. Place each coated tender on the prepared baking sheet.
Personal Tip: For a thicker crust, double-dip the tenders back into the buttermilk and then into the breadcrumbs.
Bake for 15-20 minutes, or until the tenders are golden brown and reach an internal temperature of 165°F (74°C). Flip halfway through for even crisping.
Personal Tip: Turn on the broiler for the last 2 minutes of baking for an extra-crispy finish.
Serve hot with your favorite dipping sauce, like honey mustard or ranch.
Nutritional Information (Per Serving):
Calories: 320, Protein: 28g, Carbohydrates: 20g, Fiber: 1g, Net Carbohydrates: 19g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 85mg, Sodium: 580mg, Sugars: 2g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Make your own buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken.
- Use panko breadcrumbs: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which helps them create a crispier coating. They can be found in most grocery stores or made at home by grinding day-old bread.
- Parmesan substitute: If you’re out of Parmesan, try using finely crushed cornflakes or even crushed potato chips for a crunchy twist.
- Freeze leftovers: These chicken tenders freeze well. Just lay them in a single layer on a baking sheet, freeze, and then store in a freezer bag. Reheat in the oven to bring back the crispiness.
- Healthier option: Skip the olive oil in the breadcrumb mixture for a lighter option, but be aware that the coating may not be as crispy.
- Season to taste: Adjust the spice level by adding a pinch of cayenne pepper or extra smoked paprika to the breadcrumb mixture.
- Make extra for meal prep: Double the recipe and use leftovers in wraps, salads, or sandwiches for easy lunches throughout the week.
- Use fresh herbs: Mix finely chopped fresh parsley, thyme, or rosemary into the breadcrumb mixture for an herby flavor boost.
- Bake on a wire rack: Placing the chicken on a wire rack allows heat to circulate around all sides, preventing soggy bottoms and making sure the tenders are crispy all over.
- Avoid overcrowding the pan: Leave space between each tender on the baking sheet so they crisp up evenly rather than steaming.
Let’s Learn About Panko Breadcrumbs
Why Choose Panko for Baking?
Panko breadcrumbs are made from crustless bread, creating a lighter, airier texture compared to traditional breadcrumbs. This unique texture makes them ideal for achieving a crispy, crunchy coating when baking, offering a satisfying crunch without the need for deep frying. Panko’s larger flakes ensure a coating that mimics the texture of fried foods, but with much less oil. Since they absorb less moisture during baking, they help the exterior stay crispy while the inside remains juicy, making them perfect for dishes like breaded chicken or baked casseroles.
For those seeking natural ingredients, look for panko brands without preservatives or additives. Some panko options focus on using simple, clean ingredients like unbleached flour and sea salt, avoiding chemical additives that can be found in some commercial breadcrumbs. These natural panko breadcrumbs not only offer the desired texture but also align with a preference for cleaner, more wholesome recipes, ensuring you can enjoy a crispy coating without compromising on quality or flavor.