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!
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
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.
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.
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.
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.
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.
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.
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.
Frequently Asked Questions
You can refrigerate them in an air-tight container for 3-4 days or freeze for up to 3 months.
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.
By marinating the chicken in the buttermilk, the meat gets incredibly tender and juicy.
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.
You can, but you won’t have a good layer of coating, which means less flavor and texture.
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
Crispy Oven Baked Buttermilk Chicken Tenders
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.
Where does the salt come in? This is the only recipe I use for tenders. Excellent
Can you not use bread crumbs just flour and egg mix?
Hi Cathy, I would highly recommend to use bread crumbs to achieve the perfect crispy texture on the outside.
Definitely sounds great! I would like to make this using fileted whole breast. What would be the difference in time? Thank you
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.
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.
Thank you so much, Eileen!
OMG…probably the Best Chicken Tenders ever. So glad I found this recipe. Thank you
Thank you so much, Stepanie! I’m so happy you liked it 😉
Great recipe! Thank you so much!
Thank you, Alana! I’m happy you liked it!
This is a wonderful recipe, but I had to bake these for 35 minutes at 375 to reach 165°. The chicken is so juicy.
Thank you, Lara! I’m glad you liked them! The timing may vary depending on your oven.