Crispy Oven Baked Buttermilk Chicken Tenders

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Take the marinated chicken out of the refrigerator.

Step 6

Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.

Step 7

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.

Step 8

Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.

Step 9

Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.