These are the best oven baked Buttermilk Chicken Tenders that are juicy and tender inside with a crispy crust outside. This recipe is so easy to make and is a great healthy alternative to classic fried chicken.
If you like classic chicken nuggets or chicken fingers, but want a healthier version, try these amazing Buttermilk Chicken Tenders! They are marinated in buttermilk and seasoning, 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.
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.
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
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.
Leave a Reply