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Baked Buttermilk Chicken Tenders

This recipe delivers deliciously tender and crispy baked chicken tenders. Chicken pieces are marinated in buttermilk, then coated in a seasoned panko and Parmesan mixture. Baked until golden brown, these tenders offer a healthier alternative to fried chicken without sacrificing flavor or texture, perfect for a family meal.
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Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1875.3 kcal

Equipment

  • 1 Baking Sheet
  • 1 Wire Rack fits inside baking sheet for air circulation
  • 3 Mixing Bowls for breading station
  • 1 Whisk
  • 1 Tongs for handling chicken tenders

Ingredients
  

Main

  • 1 pound chicken tenderloins
  • 0.5 cup buttermilk
  • 0.25 teaspoon salt
  • 0.13 teaspoon cayenne pepper
  • 0.33 cup all-purpose flour
  • 0.25 teaspoon paprika
  • salt to taste
  • 1 large egg
  • 2 tablespoons buttermilk
  • 0.75 cup Italian-style panko bread crumbs
  • 0.33 cup freshly grated Parmesan cheese
  • 0.5 teaspoon seafood seasoning such as Old Bay®
  • 0.5 teaspoon garlic powder
  • olive oil spray

Instructions
 

  • In a medium bowl, combine 0.5 cup buttermilk, 0.25 teaspoon salt, and 0.13 teaspoon cayenne pepper. Add the chicken tenderloins, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  • Preheat your oven to 400°F (200°C). Place a wire rack inside a large baking sheet and lightly coat the rack with olive oil spray.
  • Set up a breading station: In the first shallow bowl, combine all-purpose flour and paprika, seasoned with salt to taste. In the second shallow bowl, whisk the large egg with 2 tablespoons of buttermilk.
  • In the third shallow bowl, combine Italian-style panko bread crumbs, freshly grated Parmesan cheese, seafood seasoning, and garlic powder.
  • Remove chicken from marinade, allowing excess liquid to drip off. Dredge each tenderloin first in the flour mixture, shaking off any excess. Then dip it into the egg mixture, allowing excess to drip.
  • Finally, coat the tenderloin thoroughly in the panko mixture, pressing gently to ensure the crumbs adhere well to all sides.
  • Place the breaded chicken tenders in a single layer on the prepared wire rack, ensuring they are not touching. Lightly spray the tops of the tenders with olive oil spray.
  • Bake for 15-20 minutes, flipping halfway through, or until the tenders are golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
  • Remove from oven and let rest for a few minutes before serving to allow juices to redistribute, ensuring maximum tenderness.

Notes

1. Marinating the chicken tenders in buttermilk for at least 2 hours, or ideally overnight, is crucial. The lactic acid in the buttermilk tenderizes the chicken and helps the breading adhere better, resulting in a juicier, more flavorful product. 2. For maximum crispiness, place the breaded tenders on a wire rack set inside a baking sheet. This allows air to circulate around all sides, preventing a soggy bottom. A generous mist of olive oil spray also contributes to a golden, crispy crust without deep frying. 3. Ensure your oven is fully preheated before baking to achieve immediate crisping. Do not overcrowd the baking sheet; cook in batches if necessary to maintain even heat and crispness. 4. Always check the internal temperature of the thickest part of the chicken, aiming for 165°F (74°C) for food safety. Resting the tenders for a few minutes after baking helps retain their juices.