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Home » Course » Dinner » Crispy Oven Baked Buttermilk Chicken Tenders

Published: Jul 28, 2021 · Modified: Apr 9, 2022 by Veronika's Kitchen * This post may contain affiliate links

Crispy Oven Baked Buttermilk Chicken Tenders

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Indulge in the irresistible crunch of our homemade oven baked buttermilk chicken tenders. This step-by-step recipe guarantees juicy and tender chicken strips coated in a golden, crispy crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer!

Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.

If you like classic chicken nuggets or chicken fingers, but want a healthier version, try these amazing Buttermilk Chicken Tenders! They are marinated in seasoned buttermilk, then coated in Panko crumbs and Parmesan cheese, and baked in the oven until perfection! As the results, you will have tender and juicy meat with crispy outside crumbs.

Table of contents

  • Ingredients and substitution
  • How to make it
  • Tips for best results
  • Frequently Asked Questions
  • Hungry for more chicken?
Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.

Similar to my Easy Lemon Chicken Recipe and Classic Chicken Parmesan Recipe, I used a mix of Panko crumbs and Parmesan cheese for the coating. It adds a delicious touch and deepens the flavor.

Marinating the meat in buttermilk is the key to make it less chewy and keeping the moisture inside. The acidity from the buttermilk helps to break down the protein structure, resulting in juicy and tender meat.

Ingredients and substitution

  • Chicken tenders. While this recipe is for chicken tenders, you also can use regular chicken breast and slice it in similar size as chicken tenders.
  • Buttermilk. I would highly suggest to use full fat buttermilk in this recipe as it adds the most flavor to the dish.
  • Breadcrumbs. I like to use already seasoned breadcrumbs. If you used unseasoned ones, you can add some salt, pepper, paprika, and Italian seasoning to your taste.
  • Parmesan cheese. Adding some freshly grated Parmesan cheese to the breadcrumbs adds another layer of flavor.
Ingredients for Buttermilk Chicken Tenders.

How to make it

In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.

Chicken tenders in a buttemilk mixture in a glass bowl.

When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.

In a baking sheet, add 1 ½ cups bread crumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.

Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.

Process photos of mixing ingredients for toasted breadcrumbs on a baking sheet.

Take the marinated chicken out of the refrigerator.

Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted bread crumbs mixture.

Three grey bowl, filled with flour, beaten eggs, and breadcrumbs.

First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then bread crumb mixture.

Process photos of coating a chicken tender in flour, egg, and breadsrumbs.

Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.

Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

Chicken tenders, coated with breadcrumbs, on a baking sheet with wire rack.

Tips for best results

  • Marinating meat. The longer you marinate it, the juicier and more flavorful the meat will be. I prefer to marinate the chicken overnight, or at least for 4 hours.
  • Breadcrumbs. I usually use Italian bread crumbs, as they are already seasoned and have more flavor. If you are using blend ones, you can season it with some salt, pepper, paprika, and Italian seasoning.
  • Toasting bread crumbs mixture. This step is optional but I always suggest doing it. First, it adds an aromatic nutty flavor to the dish. Second, you’ll get a beautiful golden color crust from all the sides, which you wouldn’t have without toasting.
  • Grease the wire rack! This is a very crucial step! If you forget to grease it, the crispy coating will simply get stuck to the wire rack.
Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.

Frequently Asked Questions

How to store?

You can refrigerate them in an air-tight container for 3-4 days or freeze for up to 3 months.

How to reheat?

The best way to reheat them is to put them in the oven at 350°F for 10-15 minutes. This way they will stay crispy and juicy inside. Make sure you DON’T microwave them as they will become rubbery and soggy.

Why do I need to marinate chicken in buttermilk?

By marinating the chicken in the buttermilk, the meat gets incredibly tender and juicy.

How long shall I marinate the meat?

The longer you marinate the more tender it will be. Timing of at least 4 hours or overnight is sufficient. Although, even if you marinate for only 1 hour, you still will have great results.

Can I skip flour and egg dip?

You can, but you won’t have a good layer of coating, which means less flavor and texture.

Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.

Hungry for more chicken?

  • Instant Pot Chicken Tacos
  • Hawaiian Chicken Recipe
  • Chicken Macaroni Salad
  • Chicken Cobb Salad
  • Easy Chicken Stew Recipe
  • Broccoli Chicken Rice Casserole
  • Homemade Chicken Stock
  • Chicken Avocado Wrap
  • BBQ Boneless Chicken Thighs
  • Instant Pot Chicken Wings
  • Cast Iron Chicken Thighs
  • Cast Iron Chicken Breast
Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.
Print Recipe
5 from 7 votes

Crispy Oven Baked Buttermilk Chicken Tenders

Indulge in the irresistible crunch of our homemade oven baked buttermilk chicken tenders. This step-by-step recipe guarantees juicy and tender chicken strips coated in a golden, crispy crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer!
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr
Course: Appetizer, Dinner, lunch, Snack
Cuisine: American
Servings: 6 people
Calories: 477kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 pounds chicken tenders trimmed
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups seasoned breadcrumbs
  • 2 tablespoons butter melted
  • ½ cup Parmesan cheese grated
  • 2 large eggs
  • 1 cup all-purpose flour

Instructions

  • In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
  • When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
  • In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
  • Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.
  • Take the marinated chicken out of the refrigerator.
  • Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
  • First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
  • Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
  • Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

Notes

  • Marinating meat. The longer you marinate it, the juicier and more flavorful the meat will be. I prefer to marinate the chicken overnight, or at least for 4 hours.
  • Breadcrumbs. I usually use Italian breadcrumbs, as they are already seasoned and have more flavor. If you are using blend ones, you can season it with some salt, pepper, paprika, and Italian seasoning.
  • Toasting bread crumbs mixture. This step is optional but I always suggest doing it. First, it adds an aromatic nutty flavor to the dish. Second, you’ll get a beautiful golden color crust from all the sides, which you wouldn’t have without toasting.
  • Grease the wire rack! This is a very crucial step! If you forget to grease it, the crispy coating will simply get stuck to the wire rack.
  • How to store. You can refrigerate them in an air-tight container for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 477kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1194mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 3mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Stephanie says

    June 03, 2025 at 6:02 am

    5 stars
    I love this recipe! The best. But when do I add the salt??

    Reply
  2. Stephanie says

    October 21, 2024 at 7:05 am

    5 stars
    The only one I use!!! My family LOVES them

    Reply
  3. Stephanie says

    October 20, 2023 at 10:33 am

    5 stars
    Where does the salt come in? This is the only recipe I use for tenders. Excellent

    Reply
  4. Cathy inman says

    May 30, 2023 at 12:36 pm

    Can you not use bread crumbs just flour and egg mix?

    Reply
    • Veronika's Kitchen says

      July 07, 2023 at 2:48 pm

      Hi Cathy, I would highly recommend to use bread crumbs to achieve the perfect crispy texture on the outside.

      Reply
  5. Betsy Morrow says

    April 19, 2023 at 3:51 pm

    Definitely sounds great! I would like to make this using fileted whole breast. What would be the difference in time? Thank you

    Reply
    • Veronika's Kitchen says

      July 07, 2023 at 2:49 pm

      Hi Betsy, The timing will really depend on the thickness of the chicken. To make sure its cooked through, I would suggest to use a food thermometer. It should read at least 165F.

      Reply
  6. Eileen says

    April 01, 2023 at 11:48 am

    5 stars
    This is by far the BEST chicken tender recipe I have made! Soaking the chicken in buttermilk marinade gives such a nice flavor and tiny tang to the coating.

    Reply
    • Veronika's Kitchen says

      July 07, 2023 at 2:50 pm

      Thank you so much, Eileen!

      Reply
  7. Stephanie says

    July 16, 2022 at 11:53 am

    5 stars
    OMG…probably the Best Chicken Tenders ever. So glad I found this recipe. Thank you

    Reply
    • Veronika's Kitchen says

      July 20, 2022 at 9:01 am

      Thank you so much, Stepanie! I’m so happy you liked it 😉

      Reply
  8. Alana says

    November 30, 2021 at 9:30 am

    5 stars
    Great recipe! Thank you so much!

    Reply
    • Veronika's Kitchen says

      December 02, 2021 at 1:48 pm

      Thank you, Alana! I’m happy you liked it!

      Reply
  9. Lara says

    November 18, 2021 at 10:15 pm

    5 stars
    This is a wonderful recipe, but I had to bake these for 35 minutes at 375 to reach 165°. The chicken is so juicy.

    Reply
    • Veronika's Kitchen says

      November 28, 2021 at 12:55 pm

      Thank you, Lara! I’m glad you liked them! The timing may vary depending on your oven.

      Reply

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