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- 1 pound chicken breast tenders - 1 cup buttermilk - 1 cup panko breadcrumbs - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - ¼ teaspoon cayenne pepper (optional) - Cooking spray or olive oil Gathering the right ingredients makes a big difference. I use chicken breast tenders for their tender and juicy texture. Buttermilk is key; it adds flavor and keeps the chicken moist. Panko breadcrumbs give you that perfect crunch. The flour mixture is simple but essential. It includes garlic powder, onion powder, and paprika, which add depth to each bite. Don’t skip the salt and pepper; they enhance all the flavors. If you like a little heat, add cayenne pepper. Finally, cooking spray or olive oil helps achieve that golden brown finish. It’s all about balance. Each element plays a role in making these tenders crispy and delicious. {{ingredient_image_1}} Marinating chicken in buttermilk is key. It makes the chicken tender and adds flavor. I recommend marinating for at least 30 minutes. You can even marinate for up to 2 hours for richer taste. First, preheat your oven to 400°F (200°C). This high heat helps the tenders crisp up nicely. Next, line a baking sheet with parchment paper. In one shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. In a second dish, pour the breadcrumbs. This setup makes coating easy. Remove the chicken tenders from the buttermilk. Let the excess drip off. Start by dipping each tender into the flour mixture. Make sure it gets a good coating. Shake off any extra flour. Next, dip it into the breadcrumbs. Press gently to ensure an even coat. This step is crucial for that crispy texture. Place the coated tenders on your prepared baking sheet. Lightly spray or drizzle with cooking spray or olive oil. This helps them brown and crisp in the oven. Bake for about 15-20 minutes. Flip the tenders halfway through for even cooking. They are done when golden brown and reach 165°F (74°C). Once you take the tenders out, let them rest for a few minutes. This helps keep them juicy. Serve them with your favorite dipping sauces. Honey mustard, barbecue, or ranch are great choices! To make these chicken tenders super crispy, panko breadcrumbs are key. They are light and airy, making a great crunch. When you coat the chicken, press the panko firmly so it sticks well. This helps create a thick, crispy layer. Using cooking spray or oil is also important. A light spray or drizzle on the coated tenders helps them crisp up in the oven. It creates a nice golden color and a crunchy texture. Just don’t soak them; a small amount goes a long way. If you don’t have buttermilk, you can use plain yogurt or milk mixed with a bit of vinegar. This will still help keep the chicken tender and flavorful. If you’re short on time, marinate for at least 30 minutes. Even a quick soak helps the chicken absorb flavor. You can also skip marination entirely, but the taste may not be as rich. When baking multiple batches, keep your oven at the same temperature. This ensures all the tenders cook evenly. Place the first batch on a wire rack to keep them crisp while the next batch cooks. To reheat, use the oven rather than the microwave. This will help maintain the crispy texture. Heat them at 375°F (190°C) for about 10 minutes. This keeps them warm and crunchy, just like when you first made them. Pro Tips Marinate for Flavor: Allowing the chicken to marinate in buttermilk for at least 30 minutes enhances its flavor and tenderness, making it juicier after baking. Panko for Extra Crunch: Using panko breadcrumbs instead of regular ones will give your chicken tenders a delightful crunch that's hard to resist! Don’t Overcrowd the Pan: Make sure to leave space between the chicken tenders on the baking sheet. This ensures they cook evenly and get crispy all around. Check for Doneness: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption. {{image_2}} You can spice things up by adding more flavor. Mix different spices into the flour. Try adding: - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon dried oregano These spices create a unique taste that makes the chicken tenders stand out. You can adjust the spice levels to suit your taste. If you need a gluten-free option, you can swap the flour and breadcrumbs. Use: - ½ cup almond flour or rice flour - 1 cup gluten-free breadcrumbs These substitutes maintain the crispy texture while being safe for those with gluten allergies. To make the chicken tenders milder for kids, skip the hot spices. Use: - 1 teaspoon Italian seasoning instead of paprika - A pinch of salt instead of cayenne pepper This keeps the flavor nice and friendly for younger taste buds. Kids will love them! To keep your crispy chicken tenders fresh, put them in an airtight container. Store them in the fridge. They stay good for about 3 to 4 days. Make sure they cool down before sealing. This helps prevent moisture build-up, which can make them soggy. Freezing chicken tenders is easy and smart. First, let them cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as you can. This helps avoid freezer burn. You can freeze them for up to 3 months. To reheat, follow safe methods to keep them crispy. Reheating can make or break the dish. For the oven, preheat it to 375°F (190°C). Place the tenders on a baking sheet and heat for about 10-15 minutes. This keeps them crisp. If using a microwave, heat them in short bursts. Check often to avoid rubbery chicken. Aim for even heating without losing that golden crunch. Yes, you can use chicken breast. Just cut it into strips. This way, you get a similar shape. The flavor and texture will be great. Just remember to adjust the cooking time if your strips are thicker. You should marinate the chicken for at least 30 minutes. For best results, aim for 2 hours. This helps the chicken absorb the buttermilk. It makes the chicken tender and juicy. Yes, you can bake at a lower temperature. Just make sure to increase the cooking time. If you bake at 375°F (190°C), check the tenders at 25 minutes. Always ensure they reach 165°F (74°C) inside. Some popular dipping sauces include honey mustard, barbecue sauce, and ranch. You can also try spicy mayo or sweet chili sauce. Each dip adds a different flavor that enhances the tenders. Use a meat thermometer to check the temperature. The chicken should be at least 165°F (74°C) inside. The tenders should also look golden brown. If they are still pink, they need more time in the oven. In this post, I covered how to make delicious chicken tenders. We explored the key ingredients, like buttermilk and panko breadcrumbs, and the step-by-step marinating and baking process. I shared tips for making them extra crispy and options for variations, like spicing them up or adapting for kids. You now have all the tools to create tasty chicken tenders at home. Enjoy making them your own!

Crispy Oven-Baked Chicken Tenders

Deliciously crispy chicken tenders baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound chicken breast tenders
  • 1 cup buttermilk
  • 1 cup breadcrumbs
  • 0.5 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon cooking spray or olive oil

Instructions
 

  • In a bowl, add the chicken tenders and pour in the buttermilk. Toss to coat and let it marinate in the refrigerator for at least 30 minutes to 2 hours.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In one shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. In a second shallow dish, place the breadcrumbs.
  • Remove the chicken tenders from the buttermilk, allowing the excess to drip off. Dip each tender in the flour mixture, coating it evenly, then dip it into the breadcrumb mixture, pressing gently for an even coating.
  • Place the coated chicken tenders on the prepared baking sheet. Lightly spray or drizzle with cooking spray or olive oil.
  • Bake in the preheated oven for 15-20 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Flip the tenders halfway through.
  • Once done, remove the tenders from the oven and allow them to rest for a few minutes. Serve with your favorite dipping sauces.

Notes

For extra crunch, use panko breadcrumbs.
Keyword baked, chicken, crispy, tenders