Baked buttermilk chicken tenders are a delicious alternative to deep-fried chicken, featuring a juicy center and a crispy, golden coating.
Marinating the chicken in buttermilk with salt and cayenne pepper for two hours helps tenderize the meat and adds flavor.
A combination of seasoned flour, egg wash, panko breadcrumbs, and Parmesan cheese creates a crunchy crust that bakes beautifully in the oven.
With a simple three-step breading process and a short baking time, this recipe makes a satisfying meal for lunch, dinner, or a family gathering.
A light coating of olive oil spray helps the breadcrumbs turn golden and crisp without requiring a deep fryer. Serve the tenders warm with honey mustard or your favorite dipping sauce.
Recipe Details
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 15–18 minutes
- Total Time: Approximately 2 hours and 30 minutes
- Servings: 4
- Cooking Temperature: 375°F (190°C)
Ingredients
For the Chicken and Marinade
- 1 pound chicken tenderloins
- ½ cup buttermilk
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
For the Flour Coating
- ⅓ cup all-purpose flour
- ¼ teaspoon paprika
- Salt, to taste
For the Egg Wash
- 1 large egg
- 2 tablespoons buttermilk
For the Breadcrumb Coating
- ¾ cup Italian-style panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon seafood seasoning, such as Old Bay
- ½ teaspoon garlic powder
For Baking
- Olive oil spray
How to Make Baked Buttermilk Chicken Tenders
Step 1: Marinate the Chicken
Place the chicken tenderloins in a resealable plastic bag. Add the buttermilk, salt, and cayenne pepper, then seal the bag and gently mix until the chicken is evenly coated.
Refrigerate for at least two hours to allow the marinade to tenderize the meat and infuse it with flavor.
Once the marinating time is complete, remove the chicken from the refrigerator. Drain the tenderloins and discard the used marinade.
Step 2: Prepare the Oven and Baking Sheet
Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil to make cleanup easier and help prevent the chicken from sticking.
Prepare three shallow bowls for the breading process. In the first bowl, combine the flour, paprika, and salt. In the second bowl, whisk together the egg and additional buttermilk until smooth.
In the third bowl, mix the panko breadcrumbs, grated Parmesan, seafood seasoning, and garlic powder.
Step 3: Coat the Chicken
Take one chicken tenderloin and coat it thoroughly in the seasoned flour. Shake off any excess flour before dipping the chicken into the egg wash. Turn the tenderloin to cover all sides, allowing any extra egg mixture to drip back into the bowl.
Transfer the chicken to the breadcrumb mixture. Press the crumbs firmly onto the surface, turning the tenderloin until it is evenly covered. Repeat with the remaining chicken pieces, keeping the breading relatively thick and secure.
Step 4: Arrange and Spray
Place the breaded chicken tenders on the prepared baking sheet in a single layer. Leave a little space between each piece to allow hot air to circulate and help the coating crisp evenly.
Generously spray the tops and bottoms of the tenders with olive oil spray. This step is important because the breadcrumbs need a light coating of oil to develop a golden-brown finish in the oven.
Step 5: Bake Until Golden and Crispy
Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes. Turn the tenders halfway through the cooking time to encourage even browning on both sides.
Check the thickest part of a tenderloin with an instant-read thermometer. The internal temperature must reach 165°F (74°C) for safe consumption. The coating should look golden and crisp, while the chicken remains juicy inside.
If the chicken is fully cooked but the crust needs more color, switch the oven to broil. Broil for 1 to 2 minutes, watching carefully to prevent the breadcrumbs and Parmesan from burning.
Step 6: Serve Warm
Remove the cooked tenders from the oven and allow them to rest briefly before serving. Arrange them on a serving plate and pair with honey mustard dipping sauce, ranch dressing, or another favorite condiment.
They also go well with roasted vegetables, a fresh salad, or crispy potato wedges.
Tips for Crispy, Flavorful Chicken Tenders
- Allow enough marinating time: Refrigerating the chicken for at least two hours gives the buttermilk time to tenderize the meat. Keep the chicken refrigerated throughout marination.
- Remove excess flour: Shake off loose flour before dipping the chicken into the egg wash. A thinner flour layer helps the egg and breadcrumbs adhere more effectively.
- Press the breadcrumbs firmly: Gently press the panko mixture onto each tenderloin to create an even coating that is less likely to fall off during baking.
- Use olive oil spray generously: A light, even coating on both sides encourages the breadcrumbs to brown and crisp rather than remain dry and pale.
- Avoid overcrowding: Arrange the tenders with space between them. If necessary, use two baking sheets rather than placing the pieces too close together.
- Adjust the Parmesan: For a more pronounced savory flavor, increase the Parmesan to ½ cup. The additional cheese can also help create a richly flavored crust.
- Prepare extra coating when needed: Larger or thicker tenderloins may require additional breadcrumb mixture. Make more as needed rather than trying to stretch the coating too thinly.
- Use a thermometer: Check the internal temperature instead of relying solely on appearance. Remove the chicken from the oven once it reaches 165°F (74°C).
What to Serve with Buttermilk Chicken Tenders
These oven-baked tenders are versatile enough to pair with a variety of side dishes. For a simple weeknight meal, serve them with steamed broccoli, roasted carrots, or a green salad.
Mashed potatoes, baked sweet potatoes, and potato wedges are also satisfying choices.
For dipping, honey mustard offers a sweet and tangy contrast to the seasoned crust. Ranch dressing, barbecue sauce, and spicy mayonnaise are other suitable options.
You can also slice the cooked chicken and serve it over a salad or tuck it into a sandwich with lettuce and a creamy sauce.
Nutrition Facts
The estimated nutritional values below are for one serving, based on four servings per recipe.
| Nutrient | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 316 | — |
| Total Fat | 8g | 11% |
| Saturated Fat | 2g | 11% |
| Cholesterol | 120mg | 40% |
| Sodium | 745mg | 32% |
| Total Carbohydrate | 24g | 9% |
| Dietary Fiber | 0g | 1% |
| Protein | 34g | 69% |
| Potassium | 394mg | 8% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on the ingredients and brands used.
Conclusion
Baked buttermilk chicken tenders offer the familiar crunch of breaded chicken with the convenience of oven cooking.
The tangy buttermilk marinade helps keep the meat tender, while seasoned flour, egg wash, and Parmesan-panko breadcrumbs create a flavorful coating.
With careful breading, an even layer of olive oil spray, and proper temperature monitoring, you can prepare a golden, satisfying meal without deep frying.
Serve them fresh from the oven with your favorite dipping sauce and simple sides for an easy family dinner.
