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Baked chicken tenders on parchment paper with BBQ sauce in a white bowl.
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5 from 3 votes

Crispy Oven Baked Buttermilk Chicken Tenders

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.
Prep Time30 mins
Cook Time20 mins
Total Time1 hr
Course: Appetizer, Dinner, lunch, Snack
Cuisine: American
Servings: 6 people
Calories: 477kcal


  • 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


  • 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.


  • 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.


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